PAVLOVA FOR A CROWD

SERVES 20 PREP AND COOK TIME 25 MIN­UTES

The Australian Women's Weekly - - Clever shortcuts -

1 cup (220g) white su­gar 1 tea­spoon ground cin­na­mon 1 egg white

100g star-shaped pret­zels 900ml thick­ened cream 3 tea­spoons vanilla bean paste 1kg Coles pavlova

1 cup (320g) lemon curd 1 pun­net (125g) red­cur­rants 500g cher­ries, halved 1 Pre­heat oven to 170°C (150°C fan-forced).

2 Com­bine su­gar and cin­na­mon in a large bowl.

3 Place egg white in a large bowl and beat un­til frothy. Toss the pret­zels in egg white to coat then toss in su­gar mix­ture. Brush lightly to re­move ex­cess su­gar.

4 Place pret­zels on oven trays lined with bak­ing pa­per. Bake for 20 min­utes or un­til dry and crisp. Cool on trays.

5 Place cream and vanilla paste in large bowl of elec­tric mixer and beat un­til soft peaks.

6 Top pavlova with whipped cream mix­ture and dol­lops of lemon curd. Top with red­cur­rants, cher­ries and some of the su­gar-coated pret­zels. Not suitable to freeze or mi­crowave.

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