The Perfect Aussie Pav

This recipe was handed down to me by my Mother, who was given it by her Grandmother. It is a must try and a definite base to work your magic for future creations.

Before making the Pav you will need to the following ingredients and Tools.

For the Pav:
1) Mixer
2) 8 Eggs (large or Medium will be fine)
3) 1 tbls Vinegar
4) 1 tbls Cornflour
5) 2 Cups of Sugar (Caster or other types are fine.)
6) 1 tsp Vanilla Extract
7) 3 tbls Water

For the Cream/Topping:
500ml thickened cream
1 tsp of vanilla extract. (i have also used different fruit essences instead. ie: orange)
Fruit or toppings of choice

Let's start by separating the egg whites from the yolks. I personally use the Mixing bowl and another small bowl. Crack the egg, using one side of the shell held over the bowl tip the egg so the whites start to separate. When the yolk is about to fall in as well, use the empty shell to catch the yolk whilst letting the white drop.

Do this for the remainder of the eggs. Put mixing bowl onto your mixer with the Whisk attachment.

Tip: If you are using a hand mixer, make sure the egg whites are at room temperature before mixing or it will take an age and your arm will start to go before the egg whites form peaks.

Turn your mixer onto to a high setting, doesn't need to be the highest, and mix till the egg whites form stiff peaks. If you're not sure if the peaks are strong enough, give it another 5mins.

Slowly--this is a must or the peaks will drop--add the sugar to the mix. When all the sugar is mixed, add the vanilla extract and then add the water. Let it mix in for 5mins. Now add the cornflour, and Vinegar. Again let it mix for 5-10mins. You will notice the mixture is now clumping together and looks quite glossy. If you see this you're ready to go.

Place the oven on and turn to 150degress celsius. Place the mix onto a baking tray and shape any way you like. The taller the mix, the longer the cool down at the end.

Now you have your desired shape, place it in the oven on the middle shelf. Turn the oven down to 130-135degres celsius and leave it alone for the next hour and half.

Your pav should be done. Turn the oven off and leave the door closed. We're not taking the Pav out yet, we'll make the topping first.

Ok, now the Pav is cooked we will need to make the topping. Of course cream is optional, but you really should add it.

Place the cream into your mixing bowl and let it mix till it gets to just before solid. Fold the fruit into the mix with a dash of vanilla or other essence.

Take the Pav out of the oven, and cover the Pav with the Cream mix. When you're ready, top it off with a bit more fruit. I like to add a little cinnamon sprinkled over the top.

If you are happy, Serve straight away and enjoy.