Pavlova is a meringue dessert that Australia and New Zealand both claim. A crisp outside and a soft marshmallow centre make it perfect for summer tables.
Recipe
Australian Pavlova with Fresh Berries
- Prep
- 25 min
- Cook
- 1 h 15 min
- Total
- 1 h 40 min
- Calories
- 250
Ingredients
Method
Heat the oven to 120 C (250 F). Draw a 20 cm (8 inch) circle on baking paper and place it on a tray.
Beat the egg whites until soft peaks form. Add the sugar one spoonful at a time until the meringue is stiff and glossy.
Fold in the vinegar, cornstarch and vanilla.
Spread the meringue inside the circle and shape it into a shell with a hollow centre.
Bake for 75 minutes. Turn the oven off and leave the pavlova inside with the door ajar until cool, about 1 hour.
Whip the cream with the sugar to soft peaks.
Just before serving, spread the cream over the shell and top with the berries.
Tips
- Make sure the bowl and whisk are free of grease or yolk, or the whites will not whip.
- Add the cream and fruit only just before serving, or the meringue softens.
Nutrition per serving
- Calories
- 250
- Protein
- 4 g
- Carbs
- 38 g
- Fat
- 9 g
- Fiber
- 1 g
Estimated values, for information only.
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