Pavlova

To me an Australian Christmas is about prawns, mango, cherries, berries and pavlova.  Yesterday, we headed off to the markets and bought some amazing ron cherries, a tray of calypso mangoes and the rest of our supplies ready for our big day.

Admittedly, I made our pavlova last night and left it in the oven until I was ready to whip the cream and decorate it. 

Here's what it looked like before I put it in the oven

And, here it is decorated with lashings of cream and raspberries 

PAVLOVA
Ingredients 
6 large egg whites (preferably from a 700g carton)

1 1/2 cups caster sugar
1 1/2 teaspoon white vinegar

375 ml pouring cream, whipped

400g raspberries

Preheat oven to 150 degrees Celsius.

Measure out all ingredients.

Using the whisk attachment, whip the egg-whites in a kitchen aid mixer on high until stiff peaks form.  Add the sugar a tablespoon at a time whisking well in between to dissolve the sugar.  Once sugar is added whisk for a further 6 minutes.

Add the vinegar and whisk for another 2 minutes until glossy  and combined.

Place a sheet of parchment paper over a baking tray and using a spatula create a shape similar to the first photo above. 

Reduce the oven temperature to 120 degrees Celsius and bake the pavlova for 90 minutes.  Turn the oven off and allow to cool completely in the oven.  If making the pavlova the night before it's ok to leave it in the oven until you're ready to decorate it.  Decorate with lashings of whipped cream and raspberries.