Pavlova Recipe

Experiment with toppings!

PavlovaServes 8

INGREDIENTS4 egg whites (150g)1 cup (220g) caster sugar300ml carton creamFresh berries, to serveFresh passionfruit pulp, to serve

METHOD1. Preheat oven to 140°C no fan (120°C with fan). Mark a 20cm circle onto a sheet of baking paper. Turn paper over and place onto a greased baking tray.

2. Assemble the Scraper Mixer Pro using the whisk attachment. Add egg whites to mixer bowl. Slowly turn mixer to Aerate / Whip setting and whisk until soft peaks form.

3. Gradually add sugar making sure sugar is dissolved between each addition. This can take about 10 minutes.

4. Spoon meringue onto paper within the circle; use a spatula to shape into a dome shape.

5. Place in oven and bake for about 1 hour or until dry then turn oven off and allow pavlova to cool completely in oven with door slightly ajar.

6. Once cool, assemble mixer using the whisk attachment. Add cream to mixer bowl. Slowly turn mixer to Cream/Beat setting for about 1–2 minutes or until just thickened. Spread over pavlova and top with berries and passionfruit.

Recipe provided by Sage Appliances

In Short: Sugar, eggs and some baking can build the perfect pavlova but its the toppings that really make the difference – try passionfruit, mango and chocolate!

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Posts from the Harvey Norman blog team.

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