pavlova
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
prep time
cook time
method
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yield
Ingredients
- 6 - egg whites
- 1 1/2 cups caster sugar (super fine sugar)
- 1 pinch crean if tartar
- 1 tablespoon icing sugar (powdered sugar)
- 1 teaspoon 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
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Step 1Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 23cm circle on the paper.
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Step 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.
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Step 3Bake for 1 hour or until firm. Turn off oven. Allow to cool in oven with door slightly ajar.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Fruit Desserts
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