A great pavlova is a classic Aussie dessert and always makes an appearance at summer gatherings.
This recipe is special for me because my Grandmother would make Pavlova for all the family gatherings and everytime she would make two, one for the family group and one for me.
Topped with whipped cream & crushed peppermint crisp chocolate it is still my favourite way to have pavlova.
Feel free to experiment with any garnishes your family enjoys
Pavlova
Course: DessertCuisine: Classic australianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
1
hourCalories
300
kcalLemon curd & mustard fruit, with raspberry sauce
Ingredients
4 egg whites
1 ¼ cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
500 ml thick cream
6 kiwi, peeled and sliced
1/2 cup mixed berries
Directions
- Preheat the oven to 150 degrees C. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with fresh berries & kiwifruit slices.
Notes
- To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Over Beaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
