preheat oven to 120°C/100°C fan forced. Line a
baking tray with baking paper. Mark a 23cm circle
on the paper.
Using and Electric mixer, beat eggwhites until
stiff peaks form. Add caster sugar. Beat for 10
minutes or until sugar has dissolved. Add cream
of tartar. Beat for 1 minute. spoon mixture
onto circle. Using a palette knife or spatula,
shape into a circle with high sides. make
'furrows' up the sides.
Bake for 1 hour or until firm. Turn off oven.
Allow to cool in oven with door slightly ajar.
Using an electric mixer, beat cream, icing sugar
and vanilla until soft peaks form. Place pavlova
on a serving plate. Top with cream mixture and
fruit. Serve.
Originally Submitted
10/23/2016
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