Pavlova
Recipe supplied by: Sharon Jackson
Ingredients
- 6 egg whites
- 1½ cups (330g) caster sugar
- 1 tablespoon cornflour
- ½ teaspoon white vinegar
- 300ml thickened cream
- 1 tablespoon icing sugar mixture
- 1 teaspoon vanilla essence
- NOTE: Undecorated pavlova can be made several days ahead; store in an airtight container
Method
- Preheat oven to very slow (120°C/100°C fan-forced)
- Mark a 20cm circle on baking paper, cover oven tray with baking paper
- Beat egg whites with an electric mixer until soft peaks form
- Gradually add caster sugar, beating until dissolved after each addition (should take 6 or 7 minutes)
- Gently fold in cornflour and vinegar
- Spread meringue inside circle on prepared tray
- Shape sides of meringue; level top with a spatula
- Bake in very slow oven about 1½ hours or until dry
- Turn oven off, leave pavlova to cool in oven with door ajar
- An hour before serving, beat cream, sugar and essence in a small bowl with an electric mixer until soft peaks form
- Fill pavlova with cream mixture, decorate with fruit.
Cooking Tips & Tricks
To serve
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- Number of serves: 6
- Preparation time: More than 1 hour
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 09.07.2015
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