Picture: Robert Duncan/The West Australian

Rockpool Bar and Grill junior sous chef Rachael Polhill (scroll down to check out her tattoos) shares her pavlova recipe.


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RECIPE: Passionfruit Pavlova
Serves 8-10 people

315g egg whites
pinch table salt
525g caster sugar
3 tsp cornflour
2 tsp vanilla extract
3 tsp white vinegar

Preheat the oven to 200C. Trace a 24cm diameter circle on a sheet of baking paper, turn the paper over and place on a baking tray. Place the egg white and salt in the bowl of an electric mixer fitted with a whisk attachment and whisk on a low speed until they start to break up, then increase the speed to medium-low and whisk until soft peaks form.

Add one-third of the sugar and whisk until peaks become a little firmer but not stiff, then add the remaining sugar, one tablespoon at a time, whisking continuously.

Once all the sugar has been added, increase the speed to medium-high and whisk for 2-3 minutes or until stiff peaks form. Fold through the cornflour, vanilla extract and vinegar until just combined.

Spoon on to prepared baking tray to form a round, using the circle as a guide, making edges slightly higher than the centre. Reduce oven temperature to 160C and bake pavlova for 25 minutes.

Turn the oven off and leave the pavlova in the oven for 10 minutes, then remove from the oven and cool to room temperature.

At Rockpool we serve the pavlova topped with vanilla Chantilly, mixed with passionfruit curd and passionfruit pulp.

Rachael Polhill. Picture: Lee Griffith/The West Australian

The West Australian

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