basically three large meringue discs with whipped cream in between them and

fresh fruit piled on the top

To start with you need to seperate your eggs.

and if you get even a little bit of egg yolk in there it won't work because egg yolk is an emulsifier so it

stops the whites from whipping up firmly.

so use that egg for something else and get another one.

For a written quantity of the recipe with all the quantities that you need just click on

the link in the description below this video to go to the website

howtocookthat.net and the recipe is there for you.

Add your sugar and the vinegar and whisk with electric mixers until it is thick enough to hold

its shape when you lift up the beaters.

Then take something round and draw three circles onto non-stick baking paper.

I used a plate that was 19cm, flip that baking paper over so that the pencil is facing down and it is

not going to touch the food that you are cooking.

Place spoonfuls of the meringue onto that circle.

Piling ti up, and then use your spoon to make it look pretty.

It doesn't change it's shape much at all when it is in the oven so how you do it is what it is going to look like.

Try not to have any spikey bits sticking up because they tend to burn

and they don't look good.

repeat that with your other two circles of meringue so you end up with three.

Slide it onto a baking tray and place it in a slow oven.

for about an hour

What you are trying to do is dry it out rather than cook it quickly.

While you pavlova is cooking in the oven I just wanted to take a moment to say hi and tell you it's

Australia Day today so I wanted to let you know about a few other Australian cooking channels that are on youtube.

one of them is called

mycupcakeaddiction

and she lives in Queensland and she does amazing cupcakes and cake pops

every week, make sure you check out her rainbow pull-apart cupcake cake

because I really like that one it looks cute.

Then there is also Todd's Kitchen from Simple Easy Cooking.

and I will put a link to these channels in the description below this video so you can go check them out.

He has done licorice recipes and also fruit roll ups so there is a range of sweet goodies there that you can check out

as well as other things

and then finally the third channel I wanted to tell you about was Jason

over at the simple cooking channel

and he again has a range of things from smoothies made with maltesers and jelly beans

He is probably best known for his giant gummy bear video so

if you want to know how to make a giant gummy bear

head over and check out Jason's channel.

OK once your pavlova is ready

don't pull it out of the oven just turn the oven off

and leave it in there

because if you pull it out of the oven the sudden drop in heat is going to cause it to crack.

and it still might crack slightly but it is going to turn out better if you leave it in the oven to cool.

While you are waiting for it to cool slice up your fruit

and if you are going to use banana make sure you coat that in a thin layer of lemon juice to stop the

banana going from going brown.

You can use any fruits you like, I am using blueberries, strawberries and banana on mine.

Put your cream into a bowl, now if you are in the US look for heavy cream

If you are in Australia whipping cream, cream

anything is fine as long as it is not light cream

Add some icing sugar and vanilla extract and

then whisk it with eletric mixers until it is smooth and thick

You don't want to over mix it because if you over mix cream it goes lumpy and you don't want that. That is where it is starting to turn into

butter. Just mix it until it is just thick enough

to hold its shape.

and spoon that into a ziplock bag.

and put it to one side.

Take your tray that has your cooled meringue on it and to get it off I like to

put it over the plate I want it on

and just slide it to the edge and pull the paper underneath so it is like pushing it off

in one movement.

try and use a flat plate. Because if you use a plate that has a dip in the middle you are going to make your

meringue

sink down or crack down as soon as you put the weight of the cream on it.

Using your piping bag

pipe drop shapes of cream from the edge through into the middle.

and then put a circle of strawberry slices around the edge.

Carefully and gently

peel your next piece of meringue off the paper

and pop it on top and then repeat the cream and strawberries in a nice

pretty circle on top

Peel off your final piece of meringue and

gently put it on top.

Iv'e only got a little bit of cream left over so I am just going to spread just enough

for it to be able to

hold my stawberries in place

and put a circle of strawberry slices and then just

pile on the banana the rest of the strawberries and the blueberries

Taking a tin of passionfruit syrup

and pour some of that over the top.

and it's ready to slice into.

If you eat it straight away the meringue will be quite chewy and crunchy.

If you leave it in the fridge for about and hour or two

the meringue in the middle goes sort of marshmallowy and on the outside it stays crunchy and crisp.

If you have a sweet tooth don't forget to subscribe

There is a new video every week, there is cakes, there is chocolate and there's of course desserts, enjoy [music]