Pavlova

New Zealand is a fabulous place to take a cruise, and a cruise is a great venue to hold a Conference. The food of the country you are visiting is part of the adventure. Today I’d like to share a Pavlova recipe with you.

New Zealand believes it created the recipe first and who am I to fight over whipped eggwhites!

Method

Step 1
Start on medium speed, beat egg whites and salt together, then bump the speed to fast and continue until the whites are stiff.

Step 2
Add white sugar to the egg whites, one tablespoon at a time.

Step 3
Add caster sugar, pausing between spoonfuls until the mixture is really thick and glossy. Make sure the sugar has been absorbed.

TIP: You can test if the sugar is dissolved by rubbing a little of the mixture between you thumb and finger, if it’s silky smooth you are good to move to the next step.

Step 4
Reduce speed, add vanilla and then vinegar.

Step 5
Spoon mixture into a circle or square onto a scone tray (covered in baking paper), remembering the top of the pav will become the base.

Step 6
Cook on 170c for 10mins, then 150c for 20mins, then turn the oven temperature down 20 degrees every 10mins, until pav is lightly golden and crisp to touch.

Step 7
Lift from oven and overturn onto a pavlova plate. The centre will drop slightly then fill with whipped cream and top with whatever fruits you want.

Step 8
Invite some loved ones over and enjoy!

Serving Suggestions