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Traditional pavlova
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Prep Time:
150 minutes
Cook Time:
60 minutes
Total Time:
210 minutes
Vibrant assorted fruits top this classic Australian treat.
Ingredients:
  • 6 eggwhites
  • pinch cream of tartar (see note)
  • 300ml Thickened Cream
  • 12.00 gm icing sugar mixture
  • 4.40 gm vanilla extract
  • 250g strawberries, hulled, sliced
  • 2 kiwifruit, peeled, sliced
  • 150g blueberries
Instructions:
  • Preheat the oven to 120°C/100°C fan-forced. Line a baking tray with parchment paper and mark a 23cm circle on it.
  • With an electric mixer, whip egg whites until stiff peaks form, then gently fold in caster sugar and beat for 10 minutes until sugar dissolves. Add cream of tartar and beat for an additional minute. Transfer the mixture onto a circle shape and use a palette knife or spatula to create high sides and make decorative furrows along the edges.
  • Bake for 1 hour until firm. Turn off the oven and let it cool with the door slightly open.
  • Whip cream, icing sugar, and vanilla with an electric mixer until soft peaks form. Transfer pavlova to a serving plate and top with the creamy mixture and fruit. Enjoy!

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