The Perfect Pavlova | Donna Hay

Name: The Perfect Pavlova | Donna Hay
Total time: 227916 h
Ingredients: 1 x quantity no-fail meringue mixture (see recipe link under method); 1½ cups (375ml) single (pouring) cream*, whipped; raspberries, passionfruit pulp and sliced peaches, to serve; INGREDIENTS; 1 x quantity no-fail meringue mixture (see recipe link under method); 1½ cups (375ml) single (pouring) cream*, whipped; raspberries, passionfruit pulp and sliced peaches, to serve

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Ingredients

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1 x quantity no-fail meringue mixture (see recipe link under method)1½ cups (375 milliliters) single (pouring) cream*, whippedraspberries, passionfruit pulp and sliced peaches, to serveINGREDIENTS1 x quantity no-fail meringue mixture (see recipe link under method)1½ cups (375 milliliters) single (pouring) cream*, whippedraspberries, passionfruit pulp and sliced peaches, to serve

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Instructions

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Step 1

Preheat oven to 150°C (300°F). Using a pencil, draw a 20cm circle on a sheet of non-stick baking paper. Place the baking paper, pencil-side down, on a lightly greased baking tray+. Spoon the meringue mixture into the circle to make a neat round. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour. Allow to cool completely in the closed oven++. Place the pavlova on a cake stand or plate and top with the whipped cream, raspberries, passionfruit and peach to serve. Serves 8–10.

Step 2