Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 6 egg whites

  3. 1 1/2 cups caster sugar

  4. Pinch cream of tartar

  5. 1 tbsp cornflour

  6. 1 tsp vanilla extract

  7. 2 litres choc-vanilla swirl ice cream

  8. 150g fresh cherries

  9. 1/3 cup toasted flaked coconut

  10. 1/4 cup chocolate topping

Instructions Jump to Ingredients ↑

  1. Preheat oven to 120C/100C fan forced.

  2. Grease and line a baking tray with baking paper. Mark a 22cm circle on tray. Using an electric mixer, beat egg whites until soft peaks form.

  3. Gradually add sugar, 1 tablespoon at a time, beating until dissolved after each addition (this will take about 10 minutes). Add cream of tartar, cornflour and vanilla.

  4. Beat for 1 minute or until combined. Spoon meringue on to prepared tray. Using a palette knife, shape meringue into a circle. Bake for 1 hour to 1 hour 15 minutes, or until firm. Turn oven off. Cool in oven with door ajar. Just before serving, top pavlova with ice-cream.

  5. Decorate with cherries, coconut and topping. Serve immediately.


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