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Sunday, June 19, 2011

Pavlova with cherries and kiwi

My version of Donna Hay's Pavlova

12 egg whites
14 tablespoons of caster sugar
6 tablespoons cornflour (cornstarch), sifted
6 teaspoons white vinegar
2 cups (500ml) thickened cream
Mixed berried, cherries and kiwi fruit or other fruit as desired


Preheat oven to 150°C (300°F). Place the egg white in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.

Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the pavlova, top with berries, cherries and kiwi fruit and serve immediately. Serves 15-20.

Happy Baking :)

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