Berry Pavlova
- Replies 25
Pavlova has to be just about all my family's favourite dessert
Recipe and photo are mine
INGREDIENTS
4 egg whites at room temperature
3/4 cups caster sugar
3 teaspoon cornflour
1 teaspoon white vinegar
1 teaspoon vanilla essence
600mls thickened cream whipped
strawberries or other fresh berries for serving I always use strawberries then any other berries that are on sale
I also use kiwi fruit and mango when in season
INSTRUCTIONS
Preheat oven to 150 ° C or 130 °C fan-forced
1:Slowly Whisk the egg whites and gradually increase speed until
stiff peaks form,
2: Gradually add sugar, 1/4 of a cup at a time and whisk after each
addition for about 1 minute. Whisk until sugar is blended in
3: After the last of the sugar has been added, whisk on high for 2 minutes. The mixture should be very thick and glossy
4: Combine the cornflour, vinegar and vanilla essence in a very small
bowl.
5: Add to the meringue mixture and fold using a metal spoon until just combined.
6. Line a 12" round pizza tray with a piece of baking paper
7. Start scooping out the meringue mixture, forming a circle roughly
25 cm in diameter.
Use a spatula, to gently start shaping your pavlova. Start at the bottom and gently make nice neat lines moving toward the top of
the pavlova
Reduce oven temperature to 120°C or 100 C fan-forced and place pavlova in the oven on the middle shelf.
Cook for 1 hour and 15 minutes. Turn on oven light to see
the pavlova. The pavlova should be lightly browned. To check , quickly open the oven door and touch the pavlova. It should be dry to thetouch
Turn off the oven, and leave the pavlova in the oven with the door
slightly open until the pavlova is cooled down. If need be use a towel to keep door ajar
To serve, whip the cream, and gently spoon onto the top of the Cooled pavlova and top with strawberries, blueberries, kiwifruit and passionfruit
Recipe and photo are mine
INGREDIENTS
4 egg whites at room temperature
3/4 cups caster sugar
3 teaspoon cornflour
1 teaspoon white vinegar
1 teaspoon vanilla essence
600mls thickened cream whipped
strawberries or other fresh berries for serving I always use strawberries then any other berries that are on sale
I also use kiwi fruit and mango when in season
INSTRUCTIONS
Preheat oven to 150 ° C or 130 °C fan-forced
1:Slowly Whisk the egg whites and gradually increase speed until
stiff peaks form,
2: Gradually add sugar, 1/4 of a cup at a time and whisk after each
addition for about 1 minute. Whisk until sugar is blended in
3: After the last of the sugar has been added, whisk on high for 2 minutes. The mixture should be very thick and glossy
4: Combine the cornflour, vinegar and vanilla essence in a very small
bowl.
5: Add to the meringue mixture and fold using a metal spoon until just combined.
6. Line a 12" round pizza tray with a piece of baking paper
7. Start scooping out the meringue mixture, forming a circle roughly
25 cm in diameter.
Use a spatula, to gently start shaping your pavlova. Start at the bottom and gently make nice neat lines moving toward the top of
the pavlova
Reduce oven temperature to 120°C or 100 C fan-forced and place pavlova in the oven on the middle shelf.
Cook for 1 hour and 15 minutes. Turn on oven light to see
the pavlova. The pavlova should be lightly browned. To check , quickly open the oven door and touch the pavlova. It should be dry to thetouch
Turn off the oven, and leave the pavlova in the oven with the door
slightly open until the pavlova is cooled down. If need be use a towel to keep door ajar
To serve, whip the cream, and gently spoon onto the top of the Cooled pavlova and top with strawberries, blueberries, kiwifruit and passionfruit
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