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  • 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsCarbohydrates
MineralsCalcium, Potassium

Ingredients Jump to Instructions ↓

  1. 6 eggwhites

  2. 1 1/2 cups (300g) firmly packed brown sugar

  3. 1 teaspoon vanilla essence

  4. 2 teaspoons white vinegar

  5. 1 tablespoon cornflour

  6. 300ml thickened cream, whipped

  7. 250g strawberries, halved

  8. 1 banana, sliced

  9. 50g dark chocolate

  10. Note: The brown sugar gives a delicious caramel flavour. The pavlova can be made one day ahead; store in an airtight container. Assemble up to three hours before serving.

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderately hot (200C). Mark a 22cm circle onto baking paper and place on a large oven tray.

  2. Place the eggwhites, sugar, essence and vinegar in a large bowl of an electric mixer. Beat on high speed for about 10 minutes or until firm peaks form. Fold in sifted cornflour. Spoon the mixture into the marked circle. Place pavlova in the oven and immediately reduce the temperature to very slow (100C).

  3. Bake for about 2 to 2½ hours or until the pavlova is dry to touch.

  4. Cool the pavlova in the oven with the door ajar. Top with cream and fruit. Draw a vegetable peeler across the chocolate to form loose curls and sprinkle them over the pavlova to decorate.

  5. Not suitable to freeze. Not suitable to microwave.

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