Traditional Festive Pavlova
Serves
8
Preparation
30
minutesCooking Time
1
hour20
minutesIngredients
185 g 185 egg whites (approximately 5 eggs)
300 g 300 (2 cups) caster sugar
1 tsp 1 white vinegar
1 tsp 1 vanilla extract
1 tsp 1 cornflour
- VANILLA CREAM
200 ml 200 cream
1 Tbsp 1 icing sugar, sifted
1/2 tsp 1/2 vanilla extract
Method
- Preheat oven on Conventional at 110°C with Rapid heat turned off. Select Crisp function if available.
- In a freestanding mixer with a balloon whisk attachment, whisk egg whites until soft peaks form.
- Gradually add sugar, beating well after each addition until meringue is stiff and shiny and sugar has dissolved.
- Mix together vinegar and vanilla, then add the cornflour to form a paste. Gently fold the cornflour paste into the meringue.
- Line a baking tray with baking paper. Draw a 22cm circle and turn paper over.
- Using spoon, loosely spread meringue onto tray in shape of the circle.
- Place tray on shelf position 1 and bake for 1 hour and 20 minutes. Turn oven off and leave in oven for 40 minutes. Remove and allow to cool completely.
- To make vanilla cream, place ingredients into a cold bowl and whisk until whipped.
- Place pavlova onto a serving dish. Top with whipped cream and seasonal fresh fruit
- Combi Steam Pro Method
- Preheat Combi Steam Pro oven on Combi Mode Conventional 110°C + 0% moisture. Place tray on shelf position 1 and bake for 1 hour and 20 minutes. Turn oven off and leave pavlova in oven for 40 minutes. Remove and allow to cool completely
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