Per­fect Pavlova

Bake this easy pavlova and you’ll be the dessert hero!

Food - - News - Watch our quick video at


6 egg whites (at room tem­per­a­ture) 2 cups Chelsea Caster Sugar 1 tsp vanilla essence 1 tsp white vine­gar 2 tsp corn­flour 300ml cream, whipped Fruit, for dec­o­ra­tion


Pre­heat oven to 110˚C bake (not fan-forced). Line a bak­ing tray with bak­ing pa­per. In a large metal, ce­ramic or glass bowl (not plas­tic), beat the egg whites un­til soft peaks form. Con­tinue beat­ing while adding the Chelsea Caster Sugar a quar­ter of a cup at a time. The mix­ture should get glossier and thicker with each ad­di­tion and this should take at least 10 min­utes. Beat in the vanilla, vine­gar and corn­flour. Spoon mix­ture onto pre­pared tray in a din­ner plate sized mound. Bake for ap­prox­i­mately 1 ½ hours, un­til dry and crisp and it lifts eas­ily off the bak­ing pa­per. Cool on a wire rack. When com­pletely cool, place on a serv­ing plate, swirl the top with whipped cream and dec­o­rate with sliced or chopped fruit of your choice.


• Older eggs work bet­ter as the white breaks down eas­ier. • Wipe the bowl be­fore­hand with lemon juice to re­move any greasy residue be­fore beat­ing the egg whites (grease af­fects the abil­ity of the egg whites to form peaks). • Caster sugar is needed as the fine crys­tal size traps and holds air – more air is trapped be­cause there are more crys­tals.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.