pavlova
(1 rating)
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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(1 rating)
Ingredients For pavlova
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6egg whites
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1 1/2 ccaster sugar (super fine sugar)
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1 pinchcrean if tartar
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1 Tbspicing sugar (powdered sugar)
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1 tspvanilla extract
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thickened cream whipped
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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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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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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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3Bake for 1 hour or until firm. Turn off oven. Allow to cool in oven with door slightly ajar.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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