Try this Pavlova recipe, or contribute your own.
Suggest a better descriptionSeparate the whites and yolks while eggs are cold. Measure 150 ml/5oz egg whites (just shy of 2/3 cup, 140 – 160ml is ok).
Set whites aside to come to room temperature.
Preheat oven to 340°F/170°C/ (180°C fan-forced).
Place whites in a bowl. Use a stand mixer (speed 7) or handheld beater (high) and beat until soft peaks form.
Add sugar 1 tbsp at a time, beating as you go.
After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit – that means it is ready.
Add cornstarch and vinegar, beat on low for 5 – 7 seconds (or fold through with spatula) until just mixed through.
Baking
Get the base of a springform cake pan (9.5 inches or larger/24cm) and turn it upside down. Dab meringue on the edge and place a piece of baking paper (parchment paper) on top.
Gently place half the fluff onto the paper. Use the cake pan as a guide to make it round and coax it into a circle shape around 20cm / 8 inches in diameter.
Carefully scoop out the remaining fluff. Now coax it into a dome shape (not a cake with straight smooth sides) with edges sloping in slightly. Flatten top. Make it 2 inches or 4/5cm high – not much higher. It will rise/expand.
Transfer to baking tray. CAREFULLY place in the oven, GENTLY close the door and turn oven DOWN to 240°F/115°C (100°C fan).
Bake for 1 1/2 hours – no peeking, no thundering through kitchen!
Turn oven off, leave the door closed and leave pavlova in the oven overnight to cool (up to 18 hours).
Transfer to serving platter then slide cake pan out from underneath. Use butter knife if required to loosen edges from paper, then slide paper out from underneath.
Berry Sauce
Combine ingredients for the mixed berry sauce in a medium saucepan over medium-high heat. Allow the mixture to start bubbling, then reduce to a simmer while smashing up the berries with the back of a wooden spoon. Cook for approximately 15 minutes until thickened and jam-like in consistency. Cool completely in the refrigerator until ready to serve.
Just before serving, top with whipped cream, mixed berry sauce, and fresh fruit of choice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 83 | ||
Calories from Fat: 74 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 30.6mg | 9 % | |
Sodium 3497.5mg | 121 % | |
Potassium 19.8mg | 1 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 83
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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