Heather’s Pavlova

Prep Time:
45 mins
Cook Time:
1 1/4 hrs
Total Time:
2 hrs
A word from the cook
If there's no pavlova in heaven, I'm not going.

4 egg whites at room temperature
1 1/2 cups caster sugar
1 tspn vanilla essence
1 tspn white vinegar
1 dstspn cornflour
butter for greasing
300 ml cream
100 grams chopped roast almond chocolate
strawberries (or kiwi fruit)
Extra chocolate (dark)

  1. Use mix master to beat the egg whites until stiff.  Gradually add 3/4 of a cup of sugar, a little at a time and beat until dissolved.  This takes about 5 mins.
  2. Fold in the other 3/4 cup sugar, tspon vanilla essence and white vinegar and cornflour.
  3. Lightly grease a pavlova plate with butter and sprinkle with a mix of icing sugar and cornflour.  (1 tspn of each).
  4. Turn pavlova mix out and spread onto pavlova plate.  Mixture should be thick and quite stiff.
  5. Place in a pre-heated oven at 150c and cook for 10 minutes, then turn down to 125c for a further 1 1/4 hours.
  6. Turn oven off and leave pavlova in oven with door ajar until pavlova is cool.
  7. Beat 300ml cream, add chopped roast almond chocolate (100 grams) to cream and fold in.
  8. Spread mixture over pavlova.
  9. Decorate with strawberries or kiwi fruit (or any other topping).  Grate a small amount of chocolate over the top of fruit.


0 Notes