Pavlova

Jaded spoon

By
@Jaded_spoon

Another Aussie traditional dessert though the Kiwis (New Zealanders)will argue with me on this. It's a bain of contention as to who invented this... who ever did it is a wonderful dessert. Thoough traditional fruits used are strawberries, kiwi fruit and passionfruit you can add any fruit or berry you want to it. I often just use raspberries and it still tastes wonderful


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Ingredients

6
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.

Directions Step-By-Step

1
Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 23cm circle on the paper.
2
Using 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.
3
Bake for 1 hour or until firm. Turn off oven. Allow to cool in oven with door slightly ajar.
4
Using 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.

About this Recipe