As promised in last week’s blog, we have managed to persuade Sara to share her special pavlova recipe from her Aunty Margaret so you can make one at home and recreate those yummy memories of New Zealand and Australia:

Ingredients 

– 6 eggs (separated)

– 2 cups sugar

– 2 teaspoons malt vinegar

– 3 tablespoons water

– 2 teaspoons vanilla essence

– 2 tablespoons cornflour

1) Beat egg whites and water until stiff peaks form. Add sugar gradually while beating slowly. Add vanilla, vinegar and cornflour, and mix.

2) Spoon onto baking paper and shape into a circular mound with a flat top.

3) Cook for 15 minutes at 180°C. Turn the oven back to 100°C and cook for 1 hour then turn the oven off. Leave the pavlova in the oven for two to three hours or overnight.

4) When cool, top with whipped cream and fresh fruit.

Now the fresh fruit is when it becomes a contentious issue. Will you put passionfruit on to make it a true pav, according to the Australians, or kiwi fruit as the New Zealanders would do? Let us know!