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Dianne's 'tis the season pavlova
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Impressively adorned with fresh seasonal fruit, this stunning dessert is a must-try!
Ingredients:
  • 6 eggwhites
  • 440g caster sugar
  • 1/2 jar vanillin sugar (see note)
  • 10.00 gm cornflour
  • 300ml pure cream
  • 250g (1 punnet) blueberries
  • 2 kiwifruit, peeled, sliced
Instructions:
  • 1. Preheat the oven to 180°C. 2. Trace a 22cm circle on a piece of baking paper. 3. Place the baking paper with the drawn circle on a round ovenproof plate, pencil side down. 4. Use an electric mixer to beat the egg whites until stiff peaks form. 5. Slowly add in the caster sugar, vanillin sugar, cornflour, and vinegar while beating continuously until the mixture is thick and glossy. 6. Spoon the meringue onto the baking paper, following the traced circle as a guide.
  • Lower the oven temperature to 150°C and bake for 20 minutes. Then, reduce the oven temperature to 130°C and continue baking for 1 hour. Once done, turn off the oven, open the oven door, and allow the dish to cool completely inside.
  • Whip cream until thick. Spread over pavlova and top with blueberries and kiwifruit. Serve.

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