Pavlova

Pavlova

By
From
My Grandma's Kitchen
Serves
8-10

Some afternoons I invite a friend over and with Grandma’s help we cook a pavlova. We beat up the egg whites in Grandma’s Sunbeam, then we pile the meringue high with berries and cream.

Ingredients

Quantity Ingredient
4 egg whites
1 cup caster sugar
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
300ml cream, whipped
1 cup sliced strawberries

Method

  1. Preheat the oven to 200ºC. (Don’t use the fan setting when cooking pavlova.) Place a piece of baking paper onto a baking tray and draw a 20 cm circle with a pencil.
  2. Using an electric mixer, beat the egg whites on high speed until they stand in stiff peaks. Keep beating on high speed and gradually add the sugar 1 tablespoon at a time. Fold in the vinegar and vanilla. Spoon large dollops of the mixture onto the baking paper inside the circle and smooth over the top lightly.
  3. Reduce the oven temperature to 150ºC and bake for 1 hour. If the pavlova browns too quickly, reduce the temperature (but avoid opening the oven door). Turn off the heat and leave the pavlova to cool in the oven with the door slightly ajar. When cool, slide onto a cake plate. Don’t worry if the pavlova collapses a little. Spoon over the whipped cream and fruit to serve.
Tags:
Louise
Fulton
Keats
Margaret
Grandmas
Kitchen
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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