Classic Pavlova

The classic pavlova is easier than it looks. You need a good electric mixer like a KitchenAid for perfect whipping.

2 (60 g) egg whites (from 2 x 50 g eggs)
1/4 t cream of tartar
125 g (1/2 c) sugar, milled
1 t cornflour
1 t lemon juice

1. Line a baking trace with a piece of greaseproof paper. Grease and flour the paper. Mark a 18 cm diameter circle in the flour with the aid of a saucer.
2. Place egg white in a bowl over a basin of warm water if the weather is cold.
3. Whisk to soft peak. Add cream of tartar
4. Slowly add sugar, 1 t at a time while beating until the mixture is stiff and glossy. Allow about 10 minutes
5. Beat in cornflour and lemon juice.
6. Spread mixture carefully into the 18 cm circle on the baking tray. Hollow out the centre to form a nest if prefer.
7. Bake at 100 degree Celsius for 90 minutes. Cool in the oven with the door open.

Serve with whipped cream and seasonal fruit like banana, kiwi fruit and passionfruit pulp. This combination is typical for an ANZAC Day dish which celebrates the Australian virtue of "mateship" as experienced at Gallipoli where soldiers from Australia and New Zealand relied on one another for survival. Such mateship was seen in recent floods and Cyclone Yasi in Queensland. So it's appropriate to throw in some bananas or pineapple from Queensland, and drizzle with lemon and ginger jam to complete the dish.



Check out this easy recipe for all-in-one method.

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Raspberry Ice Cream

Delicious, creamy raspberry ice cream with a hint of lemon. Smooth and luscious.

125 mL (1/2 c) whipping cream
3 egg yolks (from 3 x 50 g eggs)
85 mL (1/3 c) milk
20 mL (1 T) raspberry cordial, or 1/2 t vanilla + 10 g sugar
20 mL (1 T) lemon curd, optional
50 g sugar
pinch salt

1. Make a custard with yolks, milk and sugar by stirring over a pot of simmering water until thickened. Do not over cook as it will curdle. Cool.
2. Add raspberry cordial, lemon curd, and a pinch of salt. Chill for 2 hours
3. Whip the cream to soft peak.
4. Stir cream into the chilled custard.
5. Churn in an ice cream machine or pour into shallow tray and stir every half hour while freezing. Allow 2.5 hours.

An alternative recipe using jam instead of cordial:

125 mL (1/2 c) whipping cream
2 egg yolks (from 2 x 50 g eggs)
85 mL (1/3 c) milk
60 mL (3 T) raspberry jam
20 mL (1 T) lemon curd, optional
30 g sugar
pinch salt

An egg-free peach melba variation

125 mL (1/2 c) whipping cream
250 mL (1 c) thick yoghurt
60 mL (3 T) apricot or peach jam
20 mL (1 T) raspberry cordial
50 g sugar
pinch salt

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Eggs

Australian eggs come in the following sizes:

		Jumbo 67 g	XLarge 61 g	Large 50 g	Medium 43 g
Shell	10.5%	7.0	6.4	5.3	4.5
Yolk	31.0%	20.8	18.9	15.5	13.3
White	58.5%	39.2	35.7	29.3	25.2
Edible	89.5%	60.0	54.6	44.8	38.5

Most recipes work well with "Large" eggs. However, for recipes calling for egg white foam, such as meringues, French macarons and chiffon sponges, assume Jumbo size unless otherwise stated.

The following table is the number of eggs required for 1 cup (250 mL):

	Jumbo 67 g	XLarge 61 g	Large 50 g	Medium 43 g	Small <43 g
Yolk	11	12	14	16	18
White	5	6	7	8	9
Whole	4	4	5	5	6

Swiss Meringue
150 g egg white
300 g castor sugar

1. Warm to 38 degrees Celsius in a water bath and remove.
2. Whisk until thick and continue until cool.
3. Bake at 100 degrees Celsius for 100 minutes.

French Meringue
150 g egg white
150 g castor sugar
150 g icing sugar

1. Whisk egg white to soft peak. Add castor sugar gradually while beating. Whisk for 10 minutes until thick and glossy.
2. Fold in icing sugar.
3. Bake at 100 degrees Celsius for 100 minutes.

Italian Meringue
150 g egg white
65 mL water
25 g glucose
300 g castor sugar

1. Boil water, glucose and castor sugar for 10-15 minutes until the temperature is 110 degrees Celsius. Sugar temperature at "thread" stage.
2. Start whisking egg white as syrup boils to 115 degrees Celsius. Add the syrup while whisking. Continue to whisk for 15 minutes until cool.
3. Bake at 100 degrees Celsius for 100 minutes.

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