Cookbook

21
Pavlova
1
Prep  minutes / Cook  minutes
2
Makes 
 egg whites (g)
½ cups (g) caster sugar
ml carton cream
Fresh berries, to serve
Fresh passionfruit pulp, to serve
Method
Preheat oven to C fan forced. Mark a cm circle onto
a sheet of baking paper. Turn paper over and place onto a
large greased baking tray.
Assemble mixer using the whisk attachment and the large
mixer bowl. Add egg whites to bowl. Slowly turn mixer to
AERATE/WHIP setting and whisk until soft peaks form.
Gradually add sugar making sure sugar is dissolved
between each addition. This can take about  minutes.
Spoon meringue onto paper within the circle; use a spatula
to shape sides of meringue into a dome shape.
Bake for about  hour or until dry. Turn oven o and allow
pavlova to cool completely in oven with door slightly ajar.
Once cool, assemble mixer using the scraper whisk
attachment and small mixer bowl. Add cream to bowl.
Slowly turn mixer to CREAMING/BEATING setting and
whisk for about  minute or until just thickened. Top pavlova
with cream, berries and passionfruit pulp.
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