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Pavlova is a meringue-based cake. It is a meringue dessert with a crisp crust and soft, light inside and topped with fruit and whipped cream.

This dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand

Prep Time    : 15 mins
Cook Time   : 1hour
Total Time    : 1 hour 15 mins


·         6 egg whites, at room temperature
·         Pinch of salt
·         1 1/2 cups (330g) caster sugar
·         3 teaspoons cornflour
·         1 teaspoon white vinegar
·         1 teaspoon vanilla essence
·         300ml thickened cream
·         Seasonal fresh fruit, to serve


1.  Preheat oven to 150°C. Line a baking tray with some non-stick baking paper. Draw a 20cm circle on the paper, place on the tray, circle side down.
2.   Use an electric mixer to whisk egg whites and salt until soft peaks form. Add sugar, 1/2 cup at a time, whisking for 1 minute after each addition. Once all the sugar has been added, continue to whisk on high for 3 minutes.
3. Combine cornflour, vinegar and vanilla essence. Add to meringue and whisk until just combined.
4.  Use a spatula to spread meringue over the circle, smoothing the surface and sides. Reduce the oven temperature to 120°C. Bake for 1 hour to 1 hour 15 minutes - the pavlova should be dry to the touch. Turn off the oven and leave to cool completely.
5.   Whip cream until thick. Spoon onto pavlova and decorate with fresh fruit of your choice. Cut into wedges to serve.

Recipe from taste.com.au

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