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3 egg whites
1 cup caster sugar
1 teaspoon white vinegar
1 tablespoon cornflour
1 teaspoon pure vanilla extract


600 ml fresh cream, whipped
4 ripe passion-fruit, seeds & juice
4 kiwifruit, skinned & sliced


Preheat the oven to 150°C.

Beat the egg whites until soft peaks can be formed. Add the sugar a little at a time, continuing to beat well after each addition, and then until all the sugar is dissolved and stiff peaks can be formed. Then sprinkle the vinegar, cornflour and vanilla essence into the mixture. Beat until blended.

Place baking paper on a tray and make a round shape with the pavlova mix. Some people like to use a tin, but most prefer the more organic free-form.

Immediately the pavlova is in the oven, reduce the temperature to 125°C and bake for 1 hour. Turn the oven off, but don’t take the pavlova out until it’s totally cooled. Leaving it overnight is okay.

Before serving, cover the pavlova in whipped cream and decorate with passion-fruit pulp and fresh kiwifruit.
Love many, trust few, paddle your own waka.

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