Pavlova is a light and bright AUSTRALIAN dessert, perfect for Summer entertaining. The meringue base is slightly crunchy and just a little chewy, topped with lashings of whipped cream and piled high with seasonal berries. It is visually impressive, fun to make and fun to eat.
Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 1hour 20 minutes |
| Passive Time | 2 hours cooling |
| Servings |
people
|
Ingredients
for The Meringue
- 5 large egg whites at room temperature
- 1 cup caster sugar
- 1 tbs cornflour
- 2 tsp white vinegar
For the Topping
- 300 ml pure cream whipped to soft peaks
- 250 g berries of your choice eg raspberries, blackberries, strawberries,kiwi fruit
Ingredients
for The Meringue
For the Topping
|
Rate this recipe!
|
Instructions
- Place a piece of non stick baking paper onto a tray and draw an 18cm circle.
- preheat the oven to 150° (fan forced).
- Place the eggwhits in a bowl and whisk with an electric beater until stiff peaks form.
- Gradually add the sugar, whisking for two or three minutes until the mixture becomes stiff and glossy.
- Add the cornflour and vinegar and whisk for a further minute or until just combind.
- Spread the meringue over your prepared baking paper to the edges of the drawn circle creating a round shape.
- Place the meringue in the oven and immediately reduce the oven temperature to 120° C. Bake for 1 hour and 20 minutes.
- Turn the oven off and allow the meringue to cool completely in the oven. *See notes.
- When the meringue is cooled completely, carefully peel off the baking paper and place on a cake stand or plate.
- Top with whipped cream and plenty of fresh berries.
Recipe Notes
When the Pavlova is cooked, have a sneak peek, but cool it in the oven with the door closed. This will take a couple of hours
Share this Recipe