Traditional pavlova

Name: Traditional pavlova
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Ingredients: 6 egg whites, at room temperature; 315g (1 1/2 cups) caster sugar; 3 tsp cornflour; 2 tsp white vinegar; 1 tsp vanilla essence; 375ml (1 1/2 cups) thickened cream; 2 mangoes, cheeks removed, peeled, cut into thin wedges; 1 banana, peeled, thinly sliced; 4 passionfruit, halved

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Prep Time: 30 minutes

Cook Time: 70 minutes

Total: 100 minutes

Servings: 10

Cost: $1.79 /serving

Author : Michelle Southan

pavlova bake dessert

Ingredients

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6 egg whites, at room temperature315 grams (1 1/2 cups) caster sugar3 tsp cornflour2 tsp white vinegar1 tsp vanilla essence375 milliliters (1 1/2 cups) thickened cream2 mangoes, cheeks removed, peeled, cut into thin wedges1 banana, peeled, thinly sliced4 passionfruit, halved

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Instructions

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Step 1

Preheat oven to 150°C. Line a large baking tray with non-stick baking paper. Draw a 20cm disc on the paper and turn the paper ink-side down.

Step 2

Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour, vinegar and vanilla essence.

Step 3

Spoon the meringue mixture onto the disc and use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.

Step 4

Reduce oven temperature to 110°C. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.

Step 5

Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the pavlova. Top with mango and banana. Drizzle over passionfruit pulp.