Bill Granger's Pavlova Recipe

Pavlova is a Kiwi summer favourite. I hope Bill Granger’s pavlova recipe from the OzHarvest cookbook inspires you this Christmas.

Bill Granger's Pavlova
Serves 8–10
I like meringues to be old-fashioned and gooey in the middle, rather than bright white and explosive. The vinegar and arrowroot give this a chewy centre and I add soft brown sugar for its caramel flavour and gorgeous golden colour. Pavlova is traditionally a summer dessert but this one, with its warm colouring, also works beautifully in autumn with torn figs on top.

6 egg whites
1⁄4 teaspoon cream of tartar
1 teaspooon vanilla extract
220g (1 cup) caster sugar
80g (1⁄3 cup) soft brown sugar
1 tablespoon cornflour
2 teaspoons white vinegar
2 tablespoons arrowroot

To serve:
300ml whipping cream
150g Greek yoghurt
500g strawberries, hulled and halved
1–2 tablespoons honey

Preheat the oven to 200°C. Draw a 20cm circle on a sheet of baking paper and place the paper on a large baking tray.

Beat the egg whites with the cream of tartar and vanilla until stiff peaks form. Add the caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy. Stir in the cornflour, vinegar and arrowroot.

Pile the mixture into the circle on the paper and spread gently into shape with a spatula. Put in the oven and reduce the temperature immediately to 130°C. Bake for 1 hour 20 minutes, then turn off the oven, prop the door ajar and leave the pavlova inside until completely cold.

To serve, lightly whip the cream and yoghurt together and spread over the pavlova. Toss the strawberries in the honey and arrange over the top. Serve immediately.