Classic Pavlova Recipe by Donna Hay

A light and delicious dessert for the family Christmas table.

Recipe by Donna Hay

Ingredients

• 225ml egg whites (approximately 6 x 60g eggs) 

• 1½ cups (330g) caster sugar 

• 1½ teaspoons white vinegar 

• 1½ cups (375ml) pouring cream 

• 1 cup (125g) fresh raspberries (for decorating)

• 1⅔ cups (250g) white cherries, stems intact (for decorating) 

• Icing sugar for dusting

Method: 

1. Preheat oven to 150°C (300°F). Place the egg- whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. 

2. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy. 

3. Add the vinegar and whisk for 4 minutes or until glossy and combined. 

4. Pile spoonfuls of the meringue onto a baking tray lined with non-stick baking paper and, using a spatula, shape to form a 20cm mound. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour 30 minutes or until dry and crisp to the touch. 

5. Turn the oven off and allow the pavlova to cool completely in the oven.

6. Place the cream in a bowl and whisk until soft peaks form. 

7. Place the pavlova on a cake stand or plate and top with the cream, raspberries and cherries. Dust with icing sugar to serve. 

Serves 10 people