Who does not love a pavlova? It is easy to make, so long as you are familiar with your oven!
Hints & Tips
- If syrupy droplets form on the surface of the meringue, you will know you have overcooked it. Liquid oozing from the meringue is a sign of undercooking.
- You can replace the berries with the pulp of 10 Passionfruits or Freshly Sliced Mango!
- I prefer to put the cream on top of the meringue, hard side up. However, you can also invert the meringue and pile on the cream on the softer side so it mixes in together and then put the fruit on top – it is a matter of preference.
- I strongly recommend that you do not try to substitute the caster sugar with coconut sugar. I have not yet tried it but do not think it will work because of how the egg whites work with the refined elements of caster sugar to create the meringue.
- GF, Veg.
- Category: Baking - Desserts, Desserts, Gluten Free, Vegetarian
Ingredients
- 6 Egg Whites (at Room Temperature)
- 1 Punnet of Blueberries
- 1 Punnet of Raspberries
- 300 milliliters Cream, Whipped
- Few Drops of Pure Vanilla
- 1 teaspoon White Wine Vinegar
- 3 teaspoons Cornflour
- 375 grams Caster Sugar
- Pinch of Salt
- 1 Punnet Strawberries, Washed, Hulled and Halved
Instructions
- Preheat oven to 180 degrees Celsius.
- Line a baking tray with baking paper.
- Draw a 20cm circle on the paper.
- Beat egg whites and salt with an electric mixer until satiny peaks form.
- Beat in sugar, 1/3 at a time, until meringue is stiff and shiny.
- Sprinkle over cornflour, vinegar and vanilla and fold in lightly.
- Pour the meringue into a mound within the circle on the tray lined baking paper. Flatten the tops and smooth the sides.
- Place in the oven and immediately reduce temperature to 150 degrees Celsius.
- Cook for 1 1/4 hours. Turn off oven and leave pavlova to cool completely.
- Place pavlova onto a platter. Pile on cream and spread across the top.
- Place half a strawberry all around the edge of the pavlova. Sprinkle the blueberries and raspberries evenly in the middle of the pavlova.
- Serve immediately.
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