Anna's Pavlova
1 / 1 Picture by:  LUCKYDAN
Swipe

Anna's Pavlova

  • 3 4
  • 130
    saves
  • 1hour15min

A crunchy meringue base ready to be topped with whipped cream and your favourite fresh fruit - named after the famous ballerina!

HSIAO

Ingredients

Serves: 8 

  • For the meringue
  • 4 egg whites
  • 250g caster sugar
  • 1 teaspoon white wine vinegar
  • 1 teaspoon vanilla essence
  • 1 tablespoon cornflour
  • For serving
  • 300ml whipping cream
  • seasonal fresh fruit-strawberries, kiwifruit etc

Directions

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Preheat oven to 180 degrees C.
  2. Beat egg whites and sugar in a large bowl with electric beaters until stiff peaks form.
  3. In separate bowl, mix together vinegar, vanilla and cornflour until smooth. Pour cornflour mixture into egg white mixture and beat until thick and glossy, approximately 4 minutes.
  4. Line a baking tray with baking paper and draw a 20 cm circle in the centre. Spoon or pipe mixture inside the circle, to within a little less than 2.5 cm from the edge.
  5. Place in preheated oven, reduce temperature to 110 degrees C and bake 1 hour. Turn oven off and leave pavlova to cool inside.
  6. To serve, decorate cooled pavlova with whipped cream and fresh fruit, such as a mixture of fresh berries.

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Reviews (4)

6

All ova this Pavlova! - 29 Aug 2008

0
by Mintie

This is a great recipe if instead of mixing the cornflour, vinegar and vanilla separately, just add them straight to the egg white/sugar mix once you reach soft peak stage. There is no need to mix these in a bowl first. Absolutely delicious and perfect every time. - 04 Apr 2013

0
by Cathie

I agree with brindabella. There's no way you can mix the cornflour. - 12 Jan 2012

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