Rising to the Occasion: Pavlova

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My mum-in-law had a birthday a while back and now, with a uni course on celebrating with food, and having enjoyed cooking a couple of other desserts recently, I decided it was really time to post these lovely pictures of the Pavlova I made for the family dinner held in honour of her day!

Ingredients:
4 egg whites
1 cup caster sugar
1/2 tsp white vinegar
300mL thickened cream
250g strawberries
2 nectarines
2 plums
1/4 cup raspberry jam
3/4 cup water

Method:
1. Preheat oven to 130°C. Line oven tray with baking paper, dust with cornflour.
2. Ideally you would beat eggwhites with electric mixer until soft peaks form, then start to gradually add sugar, beating until sugar dissolves. I forgot this in the heat of the moment and was relieved to discover that when I beat them up anyhow a meringue still formed! This doesn’t always happen though … best to do it as the recipe prescribes! Once all the sugar has been beaten in, add extract and vinegar; beat a little more until combined.
3. Spread meringue in an attractive looking circular shape on the baking paper, building up a disk of meringue with an even thickness and smoothing the ‘walls’ making decorative grooves round the sides of the Pavlova.
4. Bake for about 1 1/2 hours and then let the Pavlova cool in the oven with the door ajar.
5. Slice up the strawberries, nectarines and plums. Combine and set aside till serving time.
6. Add the jam and water to a small pot, stir over a medium heat till jam has disolved and melted into the water making a runny pink sauce.
7. Just before dessert time, whip the cream to soft peaks, spread over the pavlova, sprinkle with fruit and drizzle over with raspberry sauce. Enjoy with a few other hungry friends or family!

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3 thoughts on “Rising to the Occasion: Pavlova

    • Thanks, we really enjoyed it. I’ve not been a huge pavlova fan in the past but that might have changed after making this recipe!

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