Individual Pavlovas

Recipe by St George @ The Margaret Fulton Cookbook.

Serves 4
2 large egg whites at room temperature
A pinch of cream of tartar and salt
1/2 cup sugar
2 teaspoons cornflour
1 teaspoon white vinegar
1/4 teaspoon vanilla essence
Sliced strawberries, passionfruit pulp and whipped cream to serve

The pavlova is a national treasure and probably the most popular dessert in Australia. There's something for everyone, with a combination of crusty and sot meringue and the flexibility to top it with just about whatever appeals and make the most of delicious fruit in season.

Method
1.  Preheat oven to 180C. Line a baking tray with baking paper and use a pencil to mark the paper with four 7.5cm circles. Alternatively line the base and insides of 4 individual ramekins with baking paper, allowing the paper to come a little about the rim of the ramekin. Whisk the egg whites with the cream of tartar and salt until it holds soft peaks. Add the sugar, a little at a time, beating all the time. Beat in the cornflour, vinegar and vanilla. Mixture should hold stiff peaks.

2. Spread the meringue on the paper in marked circles or spoon into prepared ramekins, smoothing tops. Reduce oven to 150C. Bake for about 20 minutes or until pale golden. The meringue should be light and crisp on the outside and marshmallow within. Turn off own. Leave in closed oven to cool. Serve topped with whipped cream, fresh berries, and passionfruit.

Tip: Pavlova is still just about the most popular party dessert in Australia, everyone having their favourite texture, be it crusty or marshmallow. For a change, there is something endearing about individual pavlovas, great for a dinner party or family meal.

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