Summer Pavlova
Prep Time: 20 mins
Cook Time: 1 hr 45 mins
Serves: 9
Ingredients:
• Cornflour - 2 tsp
• Thickened cream, whipped - 250 ml
• White vinegar - 1 tsp
• Strawberries, halved (for topping) - 6
• Cream of tartar - pinch
• Kiwifruit - 2
• Vanilla extract - 1 tsp
• Egg whites - 4
• Caster sugar - 1 1/4 cup
Method:
1. Preheat oven to 200°C. Position oven shelf near the bottom of the oven. Draw a 20cm circle onto a sheet of baking paper and place face down onto a baking tray.
2. Place egg whites and cream of tartar into the large bowl of a mixer. Beat with whisk attachment on medium speed until foamy. Add cornflour and vinegar and continue to beat until soft peaks form. Gradually add sugar, 1 tbs at a time, while beating on high speed until thick and glossy.
3. Fold through vanilla. Spoon mixture onto paper to cover circle. Using a palette knife, smooth side and top.
4. Place into oven and reduce heat to 120°C. Cook for 1 hour 15 mins. Turn off oven and prop open oven door with a towel or wooden spoon. Allow the pavlova to cool slowly for 2-3 hours or overnight.
5. Top the pavlova with whipped cream and your choice of fresh seasonal fruits. Add some flaked coconut, if desired. Serve.
Per Serve:
• Energy 1079kJ
• Protein 3g
• Total Fat 11g
• Saturated Fat 8g
• Carbohydrates 36g
• Sugars 36g
• Sodium 40mg
