Pavlova

Pavlova

By
From
What's for Dinner?
Serves
6-8
Prep
10 mins
Cooking time
40 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
4 egg whites
335g caster sugar
1 teaspoon vanilla extract
1 tablespoon cornflour
1 teaspoon white vinegar
300ml thickened cream, firmly whipped
6 passionfruit, pulp removed
200g raspberries

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Beat the egg whites until stiff peaks form. Add the sugar, a third at a time, allowing each amount to be well incorporated before you add the next. You should end up with a thick glossy meringue. Fold in the vanilla, cornflour and vinegar.
  3. Pile the meringue onto the prepared baking tray in a mound, then smooth the sides and flatten the top. Place in the oven, immediately lower the temperature to 120°C and bake for 40 minutes. Turn off the oven and leave the pavlova to cool completely inside the oven.
  4. When cold, transfer the pavlova to a serving platter and cover with the whipped cream. Scoop the passionfruit pulp on top and scatter with the raspberries.

Variations

  • Baby pavs

    Spoon the meringue mix onto prepared baking trays as 12 individual rounds and bake for 30 minutes. Allow to cool in the oven. Top with whipped cream and your choice of fruit and serve one per guest.

    Baby pavs with chocolate sauce and banana

    Top each baby pav with a dollop of whipped cream and banana slices. Pour on hot chocolate sauce, and serve.

    Chocolate pavlova

    Sprinkle 2 tablespoons of unsweetened cocoa powder over the meringue mixture with the vanilla, cornflour and vinegar and fold in carefully.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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