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Pavlova recipe
Pavlova recipe
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Prep Time:
75 minutes
Cook Time:
90 minutes
Total Time:
165 minutes
Our pavlova recipe: crispy meringue shell with marshmallow center. Guaranteed perfection.
Ingredients:
  • 59g egg
  • 270g caster sugar
  • 5.00 gm Cornflour
  • 1 tsp white vinegar
  • 2.20 gm vanilla extract
  • 300ml thickened cream
  • 24.00 gm pure icing sugar, sifted
  • juice of 2 limes
  • Finely shredded rind of 2 limes
  • 2 Lady finger bananas, thinly sliced diagonally
  • 3 golden kiwifruit, peeled, thinly sliced
  • 2 starfruit, thinly sliced
  • Pulp of 2-3 passionfruit
Instructions:
  • Preheat your oven to 120°C. Line an oven tray with foil, brush it with melted butter, dust it with cornflour, and shake off any excess. Mark a 24cm-diameter circle on the foil.
  • Using an electric mixer, beat egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, one tablespoon at a time, beating well after each addition until meringue is thick, glossy, and sugar dissolves. Check for sugar grittiness by rubbing a little meringue between your fingers; continue whisking until sugar dissolves. Add cornflour, vinegar, and vanilla, and whisk until just combined. Spoon meringue onto a foil-lined baking sheet, shaping it within the marked circle. Smooth the sides and top of the pavlova, then create little peaks around the edge using a small spatula. Bake in the oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off the oven and let the pavlova cool with the door ajar. Once completely cold, transfer to a serving plate or store in an airtight container until ready to serve.
  • Whisk cream and icing sugar with an electric mixer until firm peaks form. Spoon onto the pavlova. In another bowl, combine lime juice with banana slices, toss to coat, then drain. Decorate pavlova with banana, kiwifruit, starfruit, passionfruit, and lime rind.

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