Bill Granger’s pavlova recipe

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We 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.

  <p dir="ltr">Ingredients:</p> <p dir="ltr">6 egg whites</p> <p dir="ltr">1⁄4 teaspoon cream of tartar</p> <p dir="ltr">1 teaspooon vanilla extract</p> <p dir="ltr">220g (1 cup) caster sugar</p> <p dir="ltr">80g (1⁄3 cup) soft brown sugar</p> <p dir="ltr">1 tablespoon cornflour</p> <p dir="ltr">2 teaspoons white vinegar</p> <p dir="ltr">2 tablespoons arrowroot</p> <p dir="ltr">To serve:</p> <p dir="ltr">300ml whipping cream</p> <p dir="ltr">150g Greek yoghurt</p> <p dir="ltr">500g strawberries, hulled and halved</p> <p dir="ltr">1–2 tablespoons honey</p>   <p dir="ltr">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.</p> <p dir="ltr">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.</p> <p dir="ltr">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.</p> <p dir="ltr">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.</p>