serves
6-8
prep
20 minutes
cook
1:30 hour
difficulty
Easy
serves
6-8
people
preparation
20
minutes
cooking
1:30
hour
difficulty
Easy
level
Ingredients
- 6 egg whites, at room temperature
- 1½ cups caster sugar
- 3 tsp cornflour
- 2 tsp white vinegar
- 300 ml thickened cream
- 2 mangoes, thinly sliced (or fruit of your choice)
- 4 passionfruit, halved
- Mint, to garnish
Resting time: 1 hour
Instructions
- Preheat the oven to 130°C (fan-forced). Line an oven tray with baking paper and draw a 20 cm disc on the baking paper using a plate or upturned bowl as a guide, then turn the paper ink-side down on the tray.
- Use a stand mixer with the whisk attachment fitted (or electric hand beaters) to beat the egg whites to firm peaks. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour and vinegar.
- Spread the meringue inside the disc drawn on the baking paper, place into the oven and immediately reduce the temperature to 110°C (fan-forced) and bake for 90 minutes, or until firm and crisp. Cool in the oven with door ajar for at least 1 hour before using. If making ahead, you can store the pavlova in an airtight container at room temperature before using.
- When ready to serve, whip the cream to soft peaks. Spoon the whipped cream over the pavlova and decorate with the fruit and mint leaves.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
