Step 1: Line a baking tray with baking paper. Mark a 23cm circle onto the paper. You can use a plate as a guide.
Step 2: Beat eggwhites until stiff peaks form, or the eggwhites hold their shape. Spoon the eggwhite mixture onto the circle.
Step 3: Using a palette knife or spatula, mould the eggwhite mixture to fit inside the circle.
Step 4: Make ‘furrows’ or grooves around the sides of the circle. These will help support the pavlova and prevent it from cracking or collapsing.
Tip: Use a clean, dry bowl to beat eggwhites as any water or fat will reduce the volume of the eggwhites.
- Step 1
Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 23cm circle on the paper.
- Step 2
Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife or spatula, shape into a circle with high sides. Make ‘furrows’ up the sides.
- Step 3
Bake for 1 hour or until firm. Turn off oven. Allow to cool in oven with door slightly ajar.
- Step 4
Using an electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place pavlova on a serving plate. Top with cream mixture and fruit. Serve.
Super Food Ideas – March 2008 , Page 12