You are here

Janne's Pavlova

chef.alexande's picture
Ingredients
  Egg whites 3
  Vinegar 1 Teaspoon
  Castor sugar 7 Ounce (100 Grams)
  Whipped cream 2 Tablespoon
  Fruit 1⁄4 Pint (Fresh / Frozen / Canned, 125 Milliliter)
Directions

GETTING READY
1) Preheat a oven at (200°C, 400°F/Gas 6).
2) Use a 20-cm (8-in) caketin, to line base and side.
3) In a bowl, whisk the egg whites until stiff.
4) Pour in vinegar to whisk in.
5) Gradually whisk in sugar.
6) In the tin, spread the mixture.

MAKING
7) Place the tin in the centre of the oven and turn heat down to cool (100°C,200°F/ Gas 1/4).
8) Bake for 1/2 hour then turn off the oven and leave the pavlova there until cold.

SERVING
9) In a serving plate, invert the pavlova, top with whipped cream and garnish with fruit.

TIPS
To freeze, invert on a piece of foil, remove the paper, wrap, label and freeze.
Store for up to 4 months.
To thaw, unwrap, place the frozen pavlova on a serving plate, thaw for 3 hours at room temperature then decorate with cream and fruit.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

Rate It

Your rating: None
4.25625
Average: 4.3 (16 votes)

1 Comment

Anonymous's picture
mmmmmmmmmmmmm .