Carmels’ Pavlova

Pavlova with Strawberries

Pavlova with Strawberry Topping

This dessert recipe is an old favorite, over 50 years old to be exact. The great thing is that it can be made the day before and also you can use a variety of toppings. I am sure that you will enjoy this one.

Ingredients

4 egg whites
pinch of salt
pinch of cream of tartar
1½ cups caster sugar
1 tablespoon sifted corn flour
1 teaspoon vanilla essence
1 teaspoon white vinegar

Method

Beat the egg whites until stiff peaks occur, at least 10 minutes
then add the caster sugar very slowly
Add the remaining ingredients (cream of tartar, corn flour, vanilla, salt and vinegar)
Set up a baking tray, lined with baking paper
Spoon out the mixture into a circle, keeping the mixture piled high
Bake at 150 C ½ hour then
Bake at 140 C 1 hour
Turn off the oven after cooking and leave the oven door slightly ajar for the pavlova crust to cool
Remove from the oven and turn the crust over carefully and place on a plate

Topping

Whip 600 ml. thickened cream until peaks form
Fill the top of the crust with the whipped cream
Arrange the fruit of your choice on top

Hints

Cooking times will vary if your oven is running either too hot or too cool
Common problems are excessive browning on the outside of the crust
Test the oven with an oven thermometer if you suspect that your oven is not cooking at the right temperature
Put some extra cream in a piping bag and use for decorating the top
Fruit can also be substituted with crumbled chocolate bars or shaved chocolate

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