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


★★★★★ 1 vote



  • 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.

How to Make Pavlova


  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.

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About Pavlova

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