A light Aussie classic layered with cream and fresh fruits!
Great for any occasion this pavlova will really steal the show at your next gathering!
Ingredients
Pavlova
- 6 egg whites (at room temperature)
- 1 pinch of salt
- 1 1/2 cups caster sugar
- 3 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla essence
Topping
- 300ml whipping cream
- 1/4 cup caster sugar
- 1/2 tsp vannila essence
- 2 kiwi fruit peeled and sliced
- 1 mango peeled and diced into small cubes
- 250g strawberries washed and chopped into quarters
- 250g blueberries washed and whole
Instructions
- preheat the oven to 150c (fan-forced) and spray an oven tray or pizza pan with cooking spray. Then line with baking paper.
- Place egg whites in a bowl, and use a mixer and beat until soft peaks form.
- Add the sugar 1 tbsp at a time, beating as you go.
- After adding the sugar, beat for a further 3 minutes until thick and glossy. Rub a little of the mixture between your fingers, if it does not feel gritty that means it is ready.
- Add cornflour and vinegar, beat on low for 5 – 7 seconds. (do not overbeat)
- Gently place half the mix onto the paper. Guide the mixture to make it round and about 20cm in diameter
- Scoop out the rest of the mixture on top and form it into a dome shape and then flatten the top but keep the sides sloping slightly.
- Gently place the pavlova in the oven on the middle shelf and turn the heat down to 120c (fan-forced)
- Cook for 1 hour 15 min. Then turn off the oven and allow it to cool completely in the oven for about 3 hours or longer if needed.
- For the topping whip together the cream, caster sugar and vanilla essence until it just holds its form. Gently layer the whipped cream on top until the top surface is covered, then gently arrange the rest of the topping ingredients as desired on top.
- Serve immediately and enjoy!
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