Ingredients- 4 egg whites
- 1 ½ cups caster sugar
- 1 teaspoon corn flour
- 1 teaspoon white vinegar or cream of tartar
- 1 teaspoon vanilla
- 2 tablespoons of sugar
- 500 ml of cream fro whipping
- 5 passion fruit pulped
- 3 kiwi fruit
- A few strawberries
Method
Preheat the oven to 180C.
Beat the egg whites on a high speed until peaks form without collapsing.
Make sure the bowl is clean and dry, the eggs must be at room temperature and take care not to mix in any yolk into the egg white.
While slowly beating your white add the castor sugar until the mixture becomes thick and glossy, then beat in the corn flour, vinegar, and vanilla.
Line a baking tray with baking paper. Pile on the meringue, hollowing out the centre to form an indentation
Put your Pavlova into the pre heated oven at 200 for 10 minutes, then turn down the heat
Bake your pavlova for about 35 minutes until quite firm, then turn the oven off but leave the pavlova in it to cool completely, keep the oven door slightly ajar by using a tea towel or a wooden spoon.
Just before serving whip the cream with the 2 tablespoons of sugar and half a teaspoon of vanilla extract.
Extract the pulp with the seeds from the passion fruit
Peel and slice the kiwi fruit
Wash and slice the strawberries in half.
Spread the whipped cream over the Pavlova.
Pile the passion fruit on top and decorate with the kiwi fruit slices, and scatter the strawberries into the middle.
Sprinkle with icing sugar
Et voila, Pavlova!
Preheat the oven to 180C.
Beat the egg whites on a high speed until peaks form without collapsing.
Make sure the bowl is clean and dry, the eggs must be at room temperature and take care not to mix in any yolk into the egg white.
While slowly beating your white add the castor sugar until the mixture becomes thick and glossy, then beat in the corn flour, vinegar, and vanilla.
Line a baking tray with baking paper. Pile on the meringue, hollowing out the centre to form an indentation
Put your Pavlova into the pre heated oven at 200 for 10 minutes, then turn down the heat
Bake your pavlova for about 35 minutes until quite firm, then turn the oven off but leave the pavlova in it to cool completely, keep the oven door slightly ajar by using a tea towel or a wooden spoon.
Just before serving whip the cream with the 2 tablespoons of sugar and half a teaspoon of vanilla extract.
Extract the pulp with the seeds from the passion fruit
Peel and slice the kiwi fruit
Wash and slice the strawberries in half.
Spread the whipped cream over the Pavlova.
Pile the passion fruit on top and decorate with the kiwi fruit slices, and scatter the strawberries into the middle.
Sprinkle with icing sugar
Et voila, Pavlova!
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