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Pavlova

Preparation time, 20 mins. Cooking time, 2 hours.

Ingredients Yields Serves 6

  • 3 egg whites
  • 2 teaspoons cornflour
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla essence
  • 1 cup caster sugar
  • 50 ml boiling hot water
  • 200 ml whipping cream
  • fresh fruit eg. strawberries, raspberries, kiwifruit

Instructions

Preheat the oven to 210C. Line a baking tray with non-stick baking paper.
Carefully separate the eggs ensuring absolutely no egg yolk gets in with the whites. In a clean, dry mixing bowl combine the egg whites, sugar, cornflour, vinegar, vanilla and hot water. Beat with an electric mixer until a glossy white meringue forms. Continue beating until the meringue is stiff. You’ll know its done when you can hold the bowl upside down briefly without the meringue moving. Once it reaches this point scrap it onto the lined baking tray and shape gently to the roughly the height and shape you want the finished pavlova to be.

Place in the preheated oven and bake for 10 minutes at 210C. After 10 minutes turn off the oven and leave the pavlova in there with the door shut. Leave until the oven is cool and try not to open the oven door to peek!

Once cool, decorate the pavlova with whipped cream and fresh fruit.

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