Pavlova

Pavlova

From
Tea and Cake
Serves
6-8

Ingredients

Quantity Ingredient
6 egg whites
440g caster sugar
1 teaspoon vanilla extract
1 tablespoons cornflour
1 1/2 tablespoons white vinegar
250ml whipping cream
2 kiwi fruit, peeled and sliced
200g strawberries
6 passionfruit, pulped, (optional)

Method

  1. Preheat oven to 180°C.
  2. Beat egg whites until stiff peaks form. Add sugar, a third at a time, allowing each third to be well incorporated so that you end up with a thick glossy meringue. Fold through vanilla, cornflour and vinegar.
  3. Either spoon onto a greased and lined 23 cm (9 inch) springform cake tin or spread in a high circle on a sheet of baking paper on a tray. Place in oven, lower temperature to 120°C and bake for 45 minutes. Turn the oven off, leaving the pavlova to cool inside the oven, preferably overnight.
  4. Place cool pavlova on a serving platter and cover with whipped cream. Decorate with the strawberries and kiwi fruit. Scoop passionfruit pulp on top for an extra fruity kick.
Tags:
Tea and Cake
sweets
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