serves
6-8
prep
10 minutes
cook
1:30 hour
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
1:30
hour
difficulty
Easy
level
Stream free On Demand
Christmas Dessert
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 4 egg whites
- 300 g icing sugar mixture
- 1 tsp cornflour
- ¼ tsp cream of tartar
- pinch of salt
To serve
- 300 ml thickened cream
- 1 tsp vanilla extract
- fruits, to decorate (strawberries, kiwifruit, blueberries, passionfruit)
Cooling time: 2 hours
Instructions
- Preheat a fan forced oven to 110˚C. Grease a baking tray and line with baking paper.
- Place the egg whites, icing sugar, cornflour, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment and beat on low speed until well combined. Increase the speed to high and beat for 5 – 8 minutes or until a stiff glossy meringue forms.
- Spread the meringue onto the lined tray in a 20 cm circle (if you keep adding meringue to the centre and pushing it down it will form an attractive natural edge to the pavlova). Bake for 90 minutes, then turn off the oven, wedging the door open very slightly with a wooden spoon and allow the pavlova to cool in the oven for 2 hours. Remove from the oven to cool further.
- To serve, whisk the cream and vanilla until soft peaks form. Invert the pavlova onto a plate, top with the cream and decorate with the fruits.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Christmas Dessert
