Prepare your pavlova a day or two in advance. It can easily be stored at room temperature in a tight container! add the cream over the pavlova at the last minute if you love crunchy top and gooey centre as the cream will soften the pavlova the longer it is on it.
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Serves: 6 people
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300 g Caster Sugar
1 tsp Corn Flour
300 ml Cream
2 tbsp Dried Cranberries
150 g Egg Whites
200 g Fresh Fruit
such as plums, kiwi or raspberries
1 tbsp Icing Sugar
1 tbsp Mixed Peel
50 g Pecans
caramelised or roasted
1 tsp White Wine Vinegar
- Heat the oven to 120°C/mark ½. Line a large baking sheet with non-stick baking parchment. Using a small plate drawn a line which will guide you later on.
- Place the egg whites in a large, clean bowl. Whisk on a slow speed for 1 minute, then increase the speed and continue to whisk until the egg whites form stiff peaks.
- Whisk in the sugar a few tablespoon at a time. The meringue should be very stiff and glossy. Fold in the corn flour and the vinegar. Set aside.
- Prepare 2 large metal spoon and a bowl of warm water. Quenelle or spoon the meringue on to the baking tray in a shape of a wreath and following the guide on the baking paper drawn.
- Cook in the oven for 80 to 100 minutes or until just set, then turn off the oven and leave the pavlova to cool inside completely.
- Whip the cream to soft peaks. Spoon the cream over the wreath, sprinkle some dried cranberry, mixed peels, your favourite fruits and decorate with caramelised pecan and holy.
- Sprinkle with icing sugar and enjoy! Serve within a day.