At Christmas time, Australia’s favourite dessert makes an appearance at many family gatherings. But did you know this Christmas favourite can be made completely UNION?

The AWU proudly has coverage of CSR sugar, coles eggs supplied by many farms where our members work, dairy farmers who produce cream and many of you will recall our monumental win this year securing minimum wage for fruit pickers who work across blueberry, strawberry and passionfruit farms among many others.

Our union is extremely proud of our achievements in these areas so we wanted to design a union pavlova to celebrate! See below our AWU Pav to enjoy with friends and family these holidays.

Prep Time: 30 minutes
Cooking Time 1.5 hours

Equipment
• Electric mixer or hand beater
• Baking Tray
• Oven
• Baking paper

Ingredients
For the Meringue
• 6 egg whites
• 390 g CSR caster sugar / superfine sugar
• 1 tsp cornflour
• 1 tsp vinegar
• 1 tsp vanilla essence

For the Cream
• 400 ml thickened cream
• 75 g CSR caster sugar
• 1 tsp vanilla essence

Toppings – get creative here!
• 1 punnet strawberries
• 1 punnet blueberries
• 1 passionfruit pulp
• 1 tbsp CSR icing sugar to sprinkle

Instructions
For the meringue:
1. Preheat your oven to 150˚ Celsius and line your tray with baking paper.
2. Add egg whites to the mixing bowl and whisk.
3. When the egg whites turn into bubbly soft peaks, add the caster sugar and cornflour, then keep whisking until you’ve got a smooth, glossy meringue mixture with stiff peaks.
4. Add in the vinegar and vanilla essence scraping the sides of the bowl down as you go. Mix until everything is stirred through (a couple of minutes).
5. Scoop out the meringue mix onto the lined baking tray and form a flat circle shape.
6. Bake for an hour to an hour and a half until the meringue sets into a crunchy, crispy outside with a soft golden glow. When the outside is firm and dry, and cracks start to appear on the top, your pavlova is ready! Turn the oven off and leave to cool in the oven with the door slightly open if safe to do so.

For the cream:
1. Pour cream into a freezer safe mixing bowl and put in the freezer for 15 minutes.
2. Take out of the freezer and whip the cream by hand or in an electric mixer. After whipping for a while, add in the caster sugar and vanilla essence then continue to whip until the cream thickens and holds shape.

To assemble:
1. Let the pavlova cool completely before assembling otherwise the cream will melt! Spread whipped cream and sliced fruit on top. Dust with icing sugar to finish.

If you aren’t a member yet, join the union!