Featured Pinch Tips Video
- egg whites
- 1 1/2 c
- caster sugar (super fine sugar)
- 1 pinch
- crean if tartar
- 1 Tbsp
- icing sugar (powdered sugar)
- 1 tsp
- vanilla extract
- thickened cream whipped
- fruits like strawberries, kiwifruit, passionfruit, berries, banana, grapes, cherries... use a mixed selection of fruits. the tart ones are a nice contrast to the sweet base and cream.
1Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 23cm circle on the paper.
2Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife or spatula, shape into a circle with high sides. Make 'furrows' up the sides.
3Bake for 1 hour or until firm. Turn off oven. Allow to cool in oven with door slightly ajar.
4Using an electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place pavlova on a serving plate. Top with cream mixture and fruit. Serve.
Tip: Cream of tartar increases the volume of eggwhites when beating and gives the pavlova a crispy crust.