Australian Marshmallow Pavlova Slice Food

PAVLOVA!!

Steps:

• Separate the whites and yolks while eggs are cold. Measure 150 ml/5oz egg whites (140 - 160ml is ok).
• Set whites aside to come to room temperature.
• Preheat oven to 150C/300F (fan / convection) / 170C/340F (standard).
• Place whites in a bowl. Use a stand mixer (I use speed 7) or handheld beater (high) and beat until soft peaks form (Note 2)
• Add sugar 1 tbsp at a time, beating as you go. (Note 3)
• After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit - that means it is ready.
• Add cornflour and vinegar, beat on low for 5 - 7 seconds (or fold through with spatula) until just mixed through.

MARSHMALLOW PAVLOVA SLICE

Steps:

• Beat egg whites until soft peaks form, gradually add sugar, beating well after each adition until all sugar is dissolved.
• Add vanilla and vinegar, beat further 1 minute.
• Spread meringue in greased, lined 28cm x 18 cm lamington tin which has been lightly dusted with cornflour.
• Bring paper over sides of tin so it is easy to remove slice when cooked.
• Bake in slow oven 45 minutes or until meringue is crisp and has a hard shell.
• Lift out carefully onto wire rack to cool.
• Trim edges with sharp knife.
• Beat one carton of cream until soft peaks form, spread cream over top of meringue.
• Peel bananas, cut into diagonal slices, put into lemon juice to keep their colour.
• Hull strawberries, cut in half.
• Peel kiwi fruit, cut in slices.
• Remove pulp from passionfruit.
• Heat strawberry jam in small saucepan, push through sieve to remove seeds, brush jam over strawberry halves to glaze.
• Arrange banana slices, strawberries and kiwi fruit decoratively on top of pavlova.
• Spoon passionfruit pulp over bananas.
• Whip remaining cream, pipe decoratively around edge of pavlova.

AUSTRALIAN MARSHMALLOW PAVLOVA SLICE

Steps:

• Beat egg whites until soft peaks form, gradually add sugar, beating well after each addition until all sugar is dissolved. Add vanilla and vinegar, beat further 1 minute. Spread meringue into buttered, wax-paper lined 11" x 7" pan which has been lightly floured. Bring paper over sides of pan so it is easy to remove slice when cooked. Bake at 300F for 45 minutes or until meringue is crisp and has a hard shell.
• Lift out carefully on to wire rack to cool. (You will notice the top of the pavlova has fallen slightly, giving room for the topping.) Trim edges with sharp knife.
• Beat the cream until soft peaks form, spread cream over top of meringue. Peel bananas, cut into diagonal slices, put into the lemon juice to keep their colour. Hull strawberries, cut in half. Peel kiwi fruit, cut into slices. Remove pulp from passionfruit.
• Heat strawberry jam in small saucepan, push through sieve to remove seeds, brush jam over strawberry halves to give a glaze.
• Arrange banana slices, strawberries and kiwi fruit decoratively on top of pavlova, spoon passionfruit pulp over bananas. Whip remaining cream, pipe decoratively around edge of pavlova.