Australian Summer Pavlova

This recipe was created using this Kleenmaid appliance (click here for more info).

What you will need:

  • 6 egg whites, at room temperature
  • 330g caster sugar
  • 3 tsp cornflour
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 300ml cream
  • Seasonal fresh fruit to serve

How to make it:

Preheat oven to 150 degrees.  Line a baking tray with non-stick baking paper.  Draw a 25cm circle on the paper and an inner 15cm circle.   Place on tray, circle side down.

In a clean bowl, whisk together egg whites with salt until soft peaks.

Gradually add ½ cup of sugar at a time and whisk for 1 minute after each addition.

Continue to whisk meringue until sugar is dissolved. Combine vanilla, cornflour and vinegar.

Use a spatula to spread mixture into the outlined circle to create a ring.  Reduce oven temperature to 120 degrees and bake for 1 hour to 1 hour and 15 minutes – the pavlova should be dry to the touch.

Turn off the oven and leave the pavlova to dry completely.

Whip cream to soft peaks.  Spoon onto pavlova and garnish with fresh fruit.

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