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Category: Desserts
Prep Time: Cook Time: Total Time:
Once you have prepared the meringue mixture, bake it immediately, otherwise it will collapse and begin to weep.
For the meringue case
8 egg whites
1 2/3 cups caster sugar (Super fine sugar)
2 teaspoons vanilla extract
2 teaspoons brown vinegar (malt vinegar)
2 pinches of salt
2 teaspoons sifted cornflour ( In America it is cornstarch not the corn flour for Mexican dishes)
For the filling
1 1/4 cups cream, firmly whipped
1 punnet(pint) strawberries, hulled and halved
2 bananas, peeled and sliced
1/3 cup passionfruit pulp
How to cook a Pavlova
1 Preheat the oven to 180C.(356 F)
Line an oven tray with baking paper and mark a 23 cm circle(about 10 inches) as a guide for spreading the mixture.
2. Beat the egg whites on high speed in a large clean bowl with clean electric beaters until soft peaks form. Gradually add the caster sugar, beating continuously until the mixture is firm and glossy and all sugar has dissolved. Beat in the vanilla extract, then the vinegar and salt, and fold in the cornflour.
3. Using a spatula, spread the meringue mixture over the marked circle. Straighten the sides and make them higher than the centre. Bake for 10 minutes in the centre of the oven, then reduce the temperature to 120°C (248 F)and bake for a further hour. Remove from the oven and allow to cool completely.
4. Just before serving, top the pavlova with whipped cream. Decorate with the strawberries and bananas, and drizzle with the passionfruit pulp. Alternatively, decorate the pavlova with 3 peeled and sliced kiwi fruit, arranged in rounds and drizzled with passionfruit pulp.*
(*You can find frozen passion fruit pulp in many grocery stores.•If desired, substitute frozen orange juice concentrate, thawed, for the passion fruit pulp. Flavor will be different.)
*********************************************
When we live in Australia, I had my first Pavlova in a restaurant and then in friend's home. It is refrshing and delicious!
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Pavlova
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Category: Desserts
Prep Time: Cook Time: Total Time:
Once you have prepared the meringue mixture, bake it immediately, otherwise it will collapse and begin to weep.
For the meringue case
8 egg whites
1 2/3 cups caster sugar (Super fine sugar)
2 teaspoons vanilla extract
2 teaspoons brown vinegar (malt vinegar)
2 pinches of salt
2 teaspoons sifted cornflour ( In America it is cornstarch not the corn flour for Mexican dishes)
For the filling
1 1/4 cups cream, firmly whipped
1 punnet(pint) strawberries, hulled and halved
2 bananas, peeled and sliced
1/3 cup passionfruit pulp
How to cook a Pavlova
1 Preheat the oven to 180C.(356 F)
Line an oven tray with baking paper and mark a 23 cm circle(about 10 inches) as a guide for spreading the mixture.
2. Beat the egg whites on high speed in a large clean bowl with clean electric beaters until soft peaks form. Gradually add the caster sugar, beating continuously until the mixture is firm and glossy and all sugar has dissolved. Beat in the vanilla extract, then the vinegar and salt, and fold in the cornflour.
3. Using a spatula, spread the meringue mixture over the marked circle. Straighten the sides and make them higher than the centre. Bake for 10 minutes in the centre of the oven, then reduce the temperature to 120°C (248 F)and bake for a further hour. Remove from the oven and allow to cool completely.
4. Just before serving, top the pavlova with whipped cream. Decorate with the strawberries and bananas, and drizzle with the passionfruit pulp. Alternatively, decorate the pavlova with 3 peeled and sliced kiwi fruit, arranged in rounds and drizzled with passionfruit pulp.*
(*You can find frozen passion fruit pulp in many grocery stores.•If desired, substitute frozen orange juice concentrate, thawed, for the passion fruit pulp. Flavor will be different.)
*********************************************
When we live in Australia, I had my first Pavlova in a restaurant and then in friend's home. It is refrshing and delicious!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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Pavlova
by suemunzlinger
One thing that was really new to me when we moved to Australia was this. I lost my recipe so borrowed this. 4 large egg whites at room temperature 1 cup of Castor sugar, ** see below 1 tsp of w
by suemunzlinger
One thing that was really new to me when we moved to Australia was this. I lost my recipe so borrowed this. 4 large egg whites at room temperature 1 cup of Castor sugar, ** see below 1 tsp of w
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