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(1 rating)
Recipe by
Jaded spoon
Nth Stradbroke Island

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 rating)

Ingredients For pavlova

  • 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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