Recipe by Rebecca Pearce, Gumpopla Station NSW
This recipe is featured in the Broken Hill School of The Air cookbook, Boots Off Apron On. To read more about the cookbook and the story of how it came to fruition head here to read the feature.
– P4 egg whites
– 1 cup caster sugar
– ¾ tsp vanilla essence
– 1 tsp white vinegar
– ½ cup toasted desiccated coconut
– 250ml cream, whipped
– 1 ½ cups sliced fruit eg. banana, strawberries, kiwi fruit
Pre-heat oven to 180°C. Lightly grease a tray and line with baking paper. Grease paper and sprinkle with cornflour, shake off any excess. Beat egg whites until peaks form. Add sugar slowly, beating continuously. Blend in vanilla essence and vinegar.
Spread evenly on tray. Sprinkle with toasted coconut. Cook in a moderate oven until golden. Allow to cool. Turn cold pavlova onto baking paper, spread with cream and fruit along the middle. Using the baking paper, carefully roll up, use the baking paper to help place roll on to serving plate. Use any fruit that you like.
Garnish and serve with leftover fruit and a sprinkle of chocolate.