Pavlova with Berry Coulis, Anzac Biscuit Crust and Macadamia

Ingredients

Meringue

• 6 egg whites, at room temperature
• 1 cup caster sugar
• 2 teaspoons cornflour
• 2 teaspoons white vinegar
• 1 teaspoon vanilla essence

Berry Coulis

• 1 cup berries—blackberries, strawberries, raspberries and/or pitted cherries
• 1/2 cup sugar
• 1/2 cup water

Topping

• Your favourite summer fruits ie. berries, mango slices, passionfruit pulp and bananas.
• 600ml cream
• 1/2 cup roasted macadamia-roughly crushed
• 1 cup Anzac biscuit-broken into rough pieces

Method

Meringue

1. Preheat oven to 150°C. On a large piece of baking paper, draw an outline of the Australian map, approx 25cm across. Place another piece of baking paper of the same size over the drawing. Place papers onto a baking tray and set aside. 
2. With an electric whisk, beat the egg white in a clean bowl. Gradually add sugar, little bit at a time, until sugar dissolves and the mixture is thick and glossy. Beat in cornflour, vinegar and vanilla essence.
3. Spoon meringue onto the baking paper using the tracing as a guide. Using a spatula, shape the mixture around outline, making peaks. Bake at 150°C for 10 minutes then reduce temperature to 110°C. Bake for a further 1 hour. Turn off oven, leaving meringue in oven with door closed to cool completely.

Berry Coulis

1. In a small saucepan, bring berries to boil, add sugar and water cook until slightly thickened and glossy. Set aside to cool completely. Best left to cool overnight.

To Decorate 

2. Whisk cream until soft peaks form. Spread over top of pavlova. Pour coulis over top of cream, then assemble fruits of your choice on top. Finish with a sprinkling of crushed macadamia and biscuit over pavlova.

Extra tips for the perfect Pav

• Separate egg white while cold, set aside till room temperature before whipping.
• Use a few days old eggs for a fluffier meringue.
• Use clean, dry equipment for whites to form. 
• Bake meringue and prep coulis a day before for better results.