Name: Pavlova
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Ingredients: 5 egg-whites; 1 cup caster sugar; 1 seeds scraped vanilla bean; 2 teaspoon sifted cornflour; 2 teaspoon apple cider vinegar; 300ml, whipped thickened cream; 1 punnet raspberries; 1 peeled, sliced kiwifruit; 1 cup whole cherries; 3, pulp passionfruit

Pavlova

You just simply cannot beat a pavlova in summer. Piled high with fresh seasonal fruit, this dreamy pavlova recipe is an absolute summer show-stopper.

Serves 8

Prep

15M

Cook

1H 30M

Total

1H 45M

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Ingredients

5 egg-whites

1 cup caster sugar

1 seeds scraped vanilla bean

2 teaspoon sifted cornflour

2 teaspoon apple cider vinegar

300ml, whipped thickened cream

1 punnet raspberries

1 peeled, sliced kiwifruit

1 cup whole cherries

3, pulp passionfruit

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 26cm springform pan with removable base. Line with baking paper.

2.In a large clean bowl, using an electric mixer, beat egg-whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until mixture is thick and glossy.

3.Add vanilla seeds, cornflour and vinegar and beat a further 1-2 minutes. Spoon evenly into pan.

4.Reduce oven to very slow, 120°C. Bake pavlova 1 1/2 hours. Cool in a turned-off oven with door a jar.

5.Carefully remove pavlova from pan and place on a serving plate. Spread over cream, arrange fruit on top and drizzle with passionfruit.

Beating the egg-white and sugar together will take about 8-10 minutes it is very important to dissolve the sugar crystals.
Note

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Ingredients

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