Kiwi Pavlova

Here's how to cook a perfect pavlova, a Kiwi and Aussie favourite.

Ingredients

3 egg whites, at room temperature
3 tablespoons cold water
1 cup caster sugar
1 teaspoon vinegar
1 teaspoon vanilla essence
3 teaspoons cornflour
Slices of kiwi fruit, strawberries, passion fruit pulp, raspberries, blueberries

Method

1. With an electric beater on highest setting, beat the egg whites until they are stiff and form mountain peaks.
2. Add the cold water and beat again, gradually adding the caster sugar while still beating.
3. Gently fold in with a plastic spatula the vinegar, vanilla essence and cornflour.
4. Place on greased paper on a greased tray and shape into a circular shape, building up a shallow mound in the middle and bake at 150 degrees Celsius for 45 minutes, then leave to cool in the oven.
5. Top with whipped cream and fruit.

...and that's how to cook pavlova!

Lamingtons

Ingredients

1/2 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
4 cups caster sugar
1/3 cup cocoa
2 tablespoons butter, melted
1/2 cup milk
500 grams desiccated coconut

Method

1. Preheat oven to 190 Celsius.
2. Grease and flour an 20 x 30cm baking dish.
   
3. Sift together the flour, baking powder, and salt, then set aside.
4. In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy. Add the eggs one at a time, beating well with each egg. Add the flour mixture alternately with the milk and then beat well.
5. Pour the mixture into the baking dish and 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
   
6. Stand for 5 minutes, then turn out onto a wire rack and let it cool completely.
   
7. Store overnight to give the cake a chance to firm up before Icing.

Icing

1. In a large bowl, combine caster sugar and cocoa.
   
2. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted.
   
3. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny icing.

Assemble

1. Cut the cake into 24 squares.
   
2. Place coconut in a shallow container.
   
3. Using a fork, dip each square into the icing, then roll it in the coconut.
   
4. Place onto rack to dry.
   
5. Continue for each piece. The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.
6. The sponge can also be cut in half horizontally before icing and sandwiched with cream!