Summer Pavlova
This show-stopping Summer Pavlova is the perfect dessert for a crowd. A crisp meringue base is topped with whipped cream and colourful seasonal fruits for a truly impressive dessert.
Ingredients
- 2 teaspoons cornflour
- 250 mL thickened cream, whipped
- 6 strawberries, halved
- 1 pinch cream of tartar
- 2 kiwifruit
- 1 teaspoons vanilla extract
- 1 teaspoons white vinegar
- 4 egg whites
- 1 1/4 cup caster sugar
- 2 teaspoons cornflour
- 250 mL thickened cream, whipped
- 6 strawberries, halved
- 1 pinch cream of tartar
- 2 kiwifruit
- 1 teaspoons vanilla extract
- 1 teaspoons white vinegar
- 4 egg whites
- 1 1/4 cup caster sugar
- Step 1 of 5Preheat 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.
- Step 2 of 5Place 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.
- Step 3 of 5Fold through vanilla. Spoon mixture onto paper to cover circle. Using a palette knife, smooth side and top.
- Step 4 of 5Place 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.
- Step 5 of 5Top the pavlova with whipped cream and your choice of fresh seasonal fruits. Add some flaked coconut, if desired. Serve.
Method
- Step 1 of 5Preheat 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.
- Step 2 of 5Place 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.
- Step 3 of 5Fold through vanilla. Spoon mixture onto paper to cover circle. Using a palette knife, smooth side and top.
- Step 4 of 5Place 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.
- Step 5 of 5Top the pavlova with whipped cream and your choice of fresh seasonal fruits. Add some flaked coconut, if desired. Serve.
Nutrition per serving
1079 Kilojoules
Protein3 grams
Fat11 grams
Carbs36 grams
Sugars36 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 5Preheat 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.
- Step 2 of 5Place 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.
- Step 3 of 5Fold through vanilla. Spoon mixture onto paper to cover circle. Using a palette knife, smooth side and top.
- Step 4 of 5Place 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.
- Step 5 of 5Top the pavlova with whipped cream and your choice of fresh seasonal fruits. Add some flaked coconut, if desired. Serve.