Pavlova Recipe Inspired by Bluey

Preheat the oven to 300°F (150°C). Line a cookie sheet with parchment paper.

Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.

Turn the machine up to medium-high speed and continue whipping until the egg whites start to reach soft peaks, roughly 2-3 minutes.

In a small bowl add the sugar. To this add cornflour and the vinegar. (see video for step by step)

Slowly start to add the sugar mix 1 tablespoon at a time until it is all incorporated. You will see the egg whites double in volume and get shiny. Continue mixing for 2 more minutes and then turn off the machine.

On the cookie sheet, spread out the pavlova into a 8-inch round. Make the dip in the middle where you will spread the cream.

Turn down the oven to 250°F (125°C) and bake the Pavlova for 1hr 30 minutes. After that time, turn off the oven but leave it in the oven to dry out for 3 hours. (or overnight like I do)

When you are ready to serve, dollop whipped cream on top of the Pavlova and top with strawberries, sliced kiwi, and some passion fruit.

Best enjoyed the day it is assembled. Keep left overs refrigerated for up to 1 day.