Based on the famous Antipodean dessert, which New Zealand claims as its own. The pavlovas can be made beforehand and filled an hour before eating. Named after Anna Pavlova, the ballerina, it is said to represent the fluffy tutu of the dancer.

Preparation Time: 30 minutes

Cooking Time: 1 ½ hours + 1 hour cooling

Serves: 6



Ingredients:

3 free range egg whites
Pinch salt
175g caster sugar
1 tsp vinegar
½ tsp vanilla essence
1 tsp cornflour
300ml double cream
1 kiwi fruit, peeled, halved and sliced
1 mango, destoned, peeled and cut into chunks
1 passion fruit
Fresh fruit
Icing sugar

Method:

1. Use a pencil to draw six 9cm circles on a sheet of baking parchment and place upside down on an AGA Cold Plain Shelf or Full Size Hard Anodised Baking Tray.

2. Whisk the egg whites with the salt in a grease-free bowl until holding in stiff peaks. Add the sugar a spoonful at a time whilst still whisking. Mix the vanilla extract with the vinegar and cornfl our and whisk into the meringue.

3. Pile the mixture into a piping bag, fi tted with a plain 1.5cm nozzle. Pipe six rounds onto the paper, pipe an edge around the top of the bases and fi nish off with ‘blobs’ of meringue around the edge.

4. Place in the oven CAST OVEN: in the centre of the simmering oven or oven on B1 FAN OVEN: preheated to B1/120°C/250°F Cook for for 1- 1½ hours until crisp on the outside but like marshmallow in the centre. Cover with foil if browning too much.

5. Lightly whip the cream until it just holds its shape. Mix with most of the chopped fruit and pile into the centres, decorate with the remaining fresh fruit. Sprinkle with icing sugar, if liked, before serving.