Pavlova

Pavlova

By
From
The Margaret Fulton Cookbook
Serves
8-10
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 egg whites
A pinch salt
1 1/2 cups caster sugar
1 1/2 teaspoons vinegar
1 teaspoon vanilla
300ml cream, whipped
3 passionfruit, pulped
or 1 cup sliced strawberries

Method

  1. Preheat the oven to 200–210°C. Place a piece of baking paper on a baking tray and mark a 20 cm circle (the pavlova will spread a little).
  2. Beat the egg whites and salt in an electric mixer until they stand in stiff peaks. Sift the sugar and gradually sprinkle in 1 tablespoon at a time, beating at full speed only until all sugar has been added. Lastly, fold in the vinegar and vanilla. Spoon large dollops inside the circle on the baking sheet and smooth over the top lightly. Place in the oven (reducing the temperature to 150°C) for 1 hour. Turn off the heat and leave pavlova in the oven until cold. If using a gas oven, bake at 150°C for 1 hour, reduce heat to 120°C for a further 30 minutes and then turn oven off and leave the pavlova in oven until completely cooled.
  3. When pavlova is cooled, slide onto a large, flat cake plate and remove the baking paper. Don’t worry if the pavlova collapses slightly, also expect cracks on the surface. Whip the cream until stiff and spoon over the top of pavlova. Spoon over the passionfruit pulp or strawberries to serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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