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Australian Pavlova Recipe
The Australian Pavlova is a treat for people who love very sweet desserts, but you can modify the effect by offering small servings accompanied by unsweetened clotted cream. Here is our recipe for Marshmallow Pavlova.
1. Cover an oven tray with baking paper and mark an 18cm circle on the paper. (You can do smaller sizes if you want meringue cases.)
2. Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add caster sugar, beating until it's dissolved.
3. Fold in the cornflour and vinegar.
4. Spread the meringue inside a circle on the prepared tray. For best results don't squash or flatten the mixture but shape it up and in towards the center like a round.
5. Make furrows up the side of the pavlova using a small spatula. Level the top.
6. Bake in a very slow oven (120 degrees). If it's a fan forced oven, set it to 100 degrees. Bake for 1 1/4 hours or until dry.
7. Turn the oven off, and leave the pavlova to cool in the oven with the door ajar.
8. An hour before serving, beat the cream, vanilla essence and sifted icing sugar until soft peaks form. Fill the pavlova with the cream mixture and decorate with the fruit of your choice.
Serves 6 to 8.
Pavlova can be made 4 days ahead of time and stored in an airtight container. Refrigerate but don't freeze.
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