Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Serves: 8
| Ingredients | Preparation |
|
6 egg whites 11⁄2 cups caster sugar 11⁄2 tsp white vinegar 11⁄2 cups thickened cream 1 tsp vanilla extract 2 ripe peaches, cut into thin wedges 2 passionfruit |
1. Preheat oven to Hot air 120°C and line the enamel tray with baking paper. 2. Place egg whites in the bowl of a stand mixer and whisk on high speed until stiff peaks form. 3. Gradually add sugar and continue to whisk. Once all the sugar has been added whisk for 6 minutes. Add vinegar and whisk for 4 minutes. The mixture should be thick and glossy. Pile the meringue onto prepared tray and shape. Use a flat spatula to smooth the edge. 4. Reduce oven temperature to 100°C. Bake the pavlova for 1 hour and 30 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. 5. Whisk the cream with vanilla extract to form thick, soft peaks. To finish 1. Place pavlova onto a cake stand, top with cream and scatter over peaches and passionfruit. |
