1 minute read
Valentine’s Valentine’s Day Day Pavlova Pavlova
BY KRISTINA MRAKIC
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Ingredients
12 egg whites
500g caster sugar
1 tbs vinegar (apple cider or malt vinegar)
1 tbs vanilla essence/extract
Pinch of salt
1 tbs cornflour
600ml thickened cream
175g passionfruit pulp (small can)
Fruit of choice (preferably strawberries, kiwi, blackberries, blueberries)
Mint leaves (optional)
Method
Beat egg whites, vinegar, and vanilla essence at a medium speed in an electric mixer until soft peaks form. Slowly add caster sugar and a pinch of salt. Beat until stiff and glossy. Gradually add cornflour. Preheat oven 220 °C fan forced.
Option 1: Large pavlova
Pour mixture onto a round baking tray and shape meringue with a spatula
Option 2: Pour meringue mixture into a large heart-shaped pan.
Option 3: Pour meringue mixture into a medium heart-shaped pan and into three piping bags. Place baking paper onto a rectangular baking tray. Pipe out 12 medium hearts and fill the centre. You will need 2 baking trays for 12 hearts.
Once meringue mixture is shaped, place in oven and bake for 5-10 minutes at
220 °C fan forced. Do not open the oven. Continue baking at 110 °C fan forced for 1 5 hours (large pavlova), 50 mins- 1hr (medium pavlova), 35 minutes (mini pavlova) or until crust is dry
Once baked, place pavlova on cooling rack.