Prep Time: 20mins. Cook Time: 1 3/4 hours Serves: 12
Ingredients
8 egg whites
2 cups caster sugar
1 tsp cornflour
1 tsp white vinegar
2 x 300ml tubs thickened cream
Extra 1 tblsp caster sugar
Sliced strawberries, banana, kiwifruit
and passionfruit pulp, to serve
1. Grease a 26cm x 36cm baking dish. Line base and sides with baking paper, extending paper 5cm above two long edges of pan.
2. Wash large bowl and beaters of an electric mixer in hot, soapy water. Rinse, then dry well. Place egg whites in warm bowl. Beat on high speed until soft peaks form. With motor operating, sprinkle 1 tblsp sugar at a time over egg whites, beating between additions. After adding sugar, scrape down side of bowl.
3. Continue beating for 8 minutes, or until meringue is smooth and glossy. Add cornflour and vinegar. Beat until just combined. Spoon mixture into prepared dish. Smooth surface.
4. Cook in a very slow oven (120C) for about 1 hour, or until pavlova is lightly browned and crisp on top. Turn off oven. Cool in oven, with door ajar, for 2 hours. Transfer dish to a wire rack and leave until cold. Invert pavlova onto a wire rack covered with a sheet of baking paper. Remove paper from base. Invert pavlova onto a chopping board.
5. Beat cream and extra sugar in the small bowl of an electric mixer until firm peaks form.
6. Spread cream over pavlova. Arrange strawberries, banana and kiwifruit over top. Drizzle with passionfruit pulp.
Note: Undecorated pavlova can be made up to a day in advance. Store in an airtight container.
Ingredients
8 egg whites
2 cups caster sugar
1 tsp cornflour
1 tsp white vinegar
2 x 300ml tubs thickened cream
Extra 1 tblsp caster sugar
Sliced strawberries, banana, kiwifruit
and passionfruit pulp, to serve
1. Grease a 26cm x 36cm baking dish. Line base and sides with baking paper, extending paper 5cm above two long edges of pan.
2. Wash large bowl and beaters of an electric mixer in hot, soapy water. Rinse, then dry well. Place egg whites in warm bowl. Beat on high speed until soft peaks form. With motor operating, sprinkle 1 tblsp sugar at a time over egg whites, beating between additions. After adding sugar, scrape down side of bowl.
3. Continue beating for 8 minutes, or until meringue is smooth and glossy. Add cornflour and vinegar. Beat until just combined. Spoon mixture into prepared dish. Smooth surface.
4. Cook in a very slow oven (120C) for about 1 hour, or until pavlova is lightly browned and crisp on top. Turn off oven. Cool in oven, with door ajar, for 2 hours. Transfer dish to a wire rack and leave until cold. Invert pavlova onto a wire rack covered with a sheet of baking paper. Remove paper from base. Invert pavlova onto a chopping board.
5. Beat cream and extra sugar in the small bowl of an electric mixer until firm peaks form.
6. Spread cream over pavlova. Arrange strawberries, banana and kiwifruit over top. Drizzle with passionfruit pulp.
Note: Undecorated pavlova can be made up to a day in advance. Store in an airtight container.
No comments:
Post a Comment