Perfect Pavlova
- Prep Time25 min
- Cook Time1 hr
- Total Time1 hr 25 min
- YieldMakes 1
Ingredients
- 4 egg whites
- 1 1/4 cups sugar
- 1 teaspoon DYC white vinegar
- 1 teaspoon vanilla paste
- 1 tablespoon cornflour
Topping
- 300ml cream
- 125g dark chocolate
- Strawberries
Method
1
Preheat the oven to 180 degrees C. Beat egg whites and sugar in a clean mixer bowl on maximum speed for 10 minutes or until thick and stiff peaks form.
2
Mix vinegar, vanilla paste and cornflour together. Beat into egg white mixture and continue beating for a further 4 minutes or until the meringue is very thick and glossy.
3
Mark a 20 centimeter circle on a piece of baking paper. Place baking paper on an oven tray. Spoon Pavlova mixture to within 2 centimeters from the marked circle, smoothing the top.
4
Place in the preheated oven then reduce temperature to 100 degrees C. Bake for 1 hour. Turn oven off and leave to cool in oven.
5
Pile whipped cream on top of Pavlova, spreading almost to the edge. Arrange strawberries on top and drizzle with melted chocolate.
This is a simple kiwi Pavlova recipe, crunchy on the outside and marshmallow on the inside.
Tips:
Use egg whites at room temperature, as this gives a better volume when the whites are beaten. Make sure the bowl is clean and grease free otherwise the egg whites will not beat to a good foam. Use a cake tin to mark the 20 centimeter circle on baking paper. Cooling the Pavlova in the oven helps keep it dry and prevent cracking.
Previous
