Ingredients

Pavlova

• 6 egg whites (medium)
• 300g caster sugar
• 1 tsp white vinegar
• 2 tsp corn flour
• 1 tsp wattleseeds
• 1 tsp boiling water

Topping

• 650ml double cream
• 100g icing sugar
• 2 kiwi fruits, peeled and sliced
• 12 lychees, peeled and stones removed
• 1 mango, peeled and cut into slices lengthwise (you may need to cut these slices in half to decorate the pavlova)

Method

1. Pavlova:Place the wattleseeds in a container and pour over the boiling water and leave to stand for 10 minutes (the seeds should soak up the water and become tender). Place the egg whites in a clean bowl and mix it with an electric mixer until stiff peaks (when you turn the bowl upside down the egg should remain in the bowl). On a low speed gradually mix in the sugar return it to a high speed and mix for a further 2 minutes until is firm and glossy. Then fold in the vinegar, cornflour and wattleseeds. On a lined baking tray pile the meringue into a circle (at least 20cm in diameter) with it slightly domed in the centre (this will spread out when cooked). Place the pavlova in the centre shelf of an oven preheated to 190°C and cook at this temperature for 10 minutes then reduce the temperature to 150°C and cook for 1 hour and 20 minutes. The pavlova should be crisp and pale. Remove the pavlova from the oven and allow it to cool.
2. Topping: Whipped the cream with the sifted icing sugar and vanilla essence until firm (be careful not to over whip it or your will end up with butter). Remove the pavlova from the baking tray and place on a serving plate. Spread the whipped cream over the top of the pavlova and decorate it with the fruit. Fan the mango in the centre of the pavlova and place the kiwi fruit slices around the edge and place the lychees in between. Serve.