To make a pavlova you really need an electric beater and egg whites that are not too fresh. If they are the pavlova will weep.
To Prepare: 15 minutes To Cook: 1 hour and 5 minutes
6 egg whites, preferably free range, at room temperature
pinch of salt
1 1/2 cups castor sugar
2 tsp cornflour
1 tsp vinegar
1 cup Berry Compote
3 punnets fresh mixed berries, eg raspberries, strawberries (hulled and halfed) and blueberries
Heat the oven to 180 C. Line a baking tray with baking paper and mark a circle about 16cm diameter with a plate. Place the egg whites into the clean bowl of an electric beater. Add the salt and beat until stiff. Slowly add the sugar with the beater running. Beat for about 10 minutes at high speed until the meringue is thick and glossy - it should be thick enough not to fall from the beater. Last of all, whisk in the cornflour and vinegar. Use a big spoon to drop dollops of meringue into the circled area of baking paper. Form into a circle of meringue, making swirls with a spoon on the top rather than flattening into a neat tidy disk. Bake at 180C (not fan bake) for 5 minutes then reduce the oven temperature to 130C and cook a further hour. Turn off oven and leave pavlova to cool in the oven. Pavlova can be cooked ahead a couple of days and stored in an airtight container, or frozen. To serve, spoon Berry Compote over pavlova and scatter over mixed berries. Serves 8-10.
This recipe is from the award winning cook book, 'The Best of Annabel Langbein; Great food for busy lives'. If you google her she also has a web page and provides daily menus!
This other website (below) is popular is New Zealand for recipes in combination with short television commercial daily before the evening news.