Pavlova

They consider it an authentic Aussie dessert, despite the Russian sounding name. The Pavlova - who would not want to eat one? - crispy on the outside, sweet, soft and chewy on the inside, generously smothered with cream, and made more beautiful with unpretentious fresh fruits.

5 egg whites at room temperature
1 tsp vanilla extract
3 tsp sifted cornflour
1 tsp white vinegar
1 1/4 cup caster sugar (1/4 cup sugar for every egg white)
pinch of salt
food coloring (optional)

Preheat oven to 110C. Line a baking tray with baking paper.

Beat egg whites, vanilla, vinegar and salt until soft peaks form, then gradually add sugar, 1 tbsp at a time, until thick and glossy. Fold in cornflour (and food color, if using)

Spread onto prepared tray and bake for 1 hr, until crisp.
Turn oven off and let cool, with the oven door ajar.

The vanilla cream was made of 2 cups thick cream, whipped until soft peaks were formed, spiked with a bit of sugar and around 5 tbsps of whiskey (more if you want it extra boozy)

To assemble, spoon vanilla cream on top of the meringue. Garnish with fresh fruits (usually berries, or something tart, to balance the sweetness of the meringue).

this one was topped with strawberries, blueberries, kiwi and some cachous for extra glitter, and some mint tips for extra greenery!