Join Market Lovers!
(08) 8203 7494
44 – 60 Gouger St, Adelaide SA 5000
join Market Lovers!
Recipes

Festive Pavlova with Seasonal Fruit

SERVES
8
COOK TIME
1hr 15mins
PREP TIME
30mins
DIFFICULTY
Easy
Print
Ingredients
  • 6 egg whites
  • 320 g caster sugar
  • 3 tsp corn flour
  • 1 tsp white vinegar
Method
  1. Preheat oven to 150 degrees c
  2. In a very clean bowl, whisk egg whites until soft peaks are forming, slowly add the sugar 1-2 tablespoons at a time until the whites are thick, glossy and sugar has dissolved, you should be to lift the whisk, turn it upside down and the mixture remains. Once you have the consistency, whisk in the cornflour and vinegar until combined.
  3. On a piece of baking paper, trace a plate that is approx. 20cm in diameter, turn the baking paper upside down and place it on a tray.  Spoon mixture into the centre of the circle outline , smooth the surface. Using a small palette knife or spoon drag the meringue from the bottom upwards into peaks.
  4. Place in oven and reduce oven to 100 degrees c . Bake for 1 hour 15 minutes or until outside of the meringue is crisp. Turn off oven and leave meringue in oven with the door ajar for at least 5-6 hours or overnight, it should be cooled completely.
  5. Beat cream in bowl until soft peaks form.
  6. Top Pavlova with cream and fruit to decorate.

Festive Pavlova with Seasonal Fruit

SERVES
8
COOK TIME
1hr 15mins
PREP TIME
30mins
DIFFICULTY
Easy
Tags Dairy Free, Ginger, Gluten Free, Quick & Easy
Collections Christmas, Family, Fruit & Veg, Special occasion
<div class="print-share-bar"><!-- [et_pb_line_break_holder] --><div class="acma-print-section"><!-- [et_pb_line_break_holder] --><span class='label'>Print</span><!-- [et_pb_line_break_holder] --><div class='acma-print-btn'></div><!-- [et_pb_line_break_holder] --></div><!-- [et_pb_line_break_holder] --> <!-- [et_pb_line_break_holder] --></div><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->var $ = jQuery.noConflict();<!-- [et_pb_line_break_holder] -->jQuery(document).ready(function ($) {<!-- [et_pb_line_break_holder] -->$('.acma-print-btn').append($(".recipe-tooltip.wpurp-recipe-print-button"));<!-- [et_pb_line_break_holder] -->});<!-- [et_pb_line_break_holder] --></script>
Ingredients
  • 6 egg whites
  • 320 g caster sugar
  • 3 tsp corn flour
  • 1 tsp white vinegar
Method
  1. Preheat oven to 150 degrees c
  2. In a very clean bowl, whisk egg whites until soft peaks are forming, slowly add the sugar 1-2 tablespoons at a time until the whites are thick, glossy and sugar has dissolved, you should be to lift the whisk, turn it upside down and the mixture remains. Once you have the consistency, whisk in the cornflour and vinegar until combined.
  3. On a piece of baking paper, trace a plate that is approx. 20cm in diameter, turn the baking paper upside down and place it on a tray.  Spoon mixture into the centre of the circle outline , smooth the surface. Using a small palette knife or spoon drag the meringue from the bottom upwards into peaks.
  4. Place in oven and reduce oven to 100 degrees c . Bake for 1 hour 15 minutes or until outside of the meringue is crisp. Turn off oven and leave meringue in oven with the door ajar for at least 5-6 hours or overnight, it should be cooled completely.
  5. Beat cream in bowl until soft peaks form.
  6. Top Pavlova with cream and fruit to decorate.