CIT culinary expert Jo Pow has focused on the sweeter side of things for the latter half of her 15-year-long career. Like any good Aussie, the pâtissier loves an “easy, light, and delicious” summer pavlova. Here are her professional tips on how to nail this true-blue dessert.

Tip 1) A super clean bowl. “Wipe it down with a bit of vinegar or lemon on a paper towel. You can’t always see it, but sometimes there’s fats, oil or even soap residue left on your whisking bowl. This will stop your egg whites from whisking up properly,” instructed Chef Pow. “A little bit of white vinegar can go a long way. Remember that if you’re whisking for a while and nothing’s forming, something is in the way. Even if that’s bit a of egg yolk or shell.”

Tip 2) Fresh eggs are the best eggs, and keep them at room temperature. “The freshest eggs are the thickest. The thicker the egg whites, the more voluminous the pav. Let your refrigerated egg whites sit covered on the bench for half an hour before whisking. Our mums’ crowd tend to keep eggs in the cupboard already, but nowadays most of us keep our eggs in the fridge. Eggs at room temperature, however, are a pâtissier’s favourite.”

Tip 3) Don’t just dump your sugar in! “Very lightly sprinkle it in once the egg whites start forming those stiff peaks [in the electric mixer]. Dumping your sugar will stop your meringue in its tracks, and you’ll get a very white soup instead,” laughed Chef Pow. “Finish the mixture off with a little bit of vinegar and corn flour for that beautiful spongey filling.”

“Go slow and feel free to mix it up. Add chocolate, add your favourite fruit! Pavlovas are perfect for making your own.”

How to make a Grazing Pavlova

At its heart, Christmas is about traditions – whether that be honouring old family rituals or making up your own that might one day become them. Never be afraid to whip up a fresh take on a holiday classic!

Raspberry coulis

• 1/4 cup caster sugar
• 2 Tbsp water
• 125g raspberries

Meringues

• 4 egg whites, at room temperature
• 1/4 tsp Cream of Tartar
• 1 cup caster sugar
• 1 Tbsp corn flour

• 1 1⁄2 cups cream, whipped
• Peaches, nectarines, kiwifruit, berries, mint, and pistachios, for serving

For the coulis, place sugar and water in a small saucepan and heat until the sugar has dissolved. Remove from the heat, then add raspberries and using a stick blender, puree until smooth. Refrigerate until required.

Pre-heat oven to 100°C. Line 2 oven trays with baking paper.

Place egg whites and cream of tartar into the bowl of an electric mixer and beat until firm peaks form. Gradually add the sugar until it is well incorporated, and the mixture is thick and glossy. Fold in the corn flour.

Using 1 tbsp of the raspberry coulis, gently fold this through the meringue mixture to create swirls – do not overmix.

Spoon mixture onto baking trays, shaping into approximately 8cm rounds. Bake for 1 hour, then turn the oven off and allow meringues to cool in the oven.

For serving, arrange meringues on a platter with fruits, nuts, remaining coulis and cream, allowing guests to serve themselves.

Hot tip: Meringues can be made ahead of time and will keep in an airtight container for up to a week prior to decorating.

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