Ready Time: 1 hrs 20 mins
Preparation Time: 20 mins
Cooking Time: 60 mins
Serves: 8
Ingredients
- 6 egg whites (210g)
- 1 ½ cups (330g) caster sugar
- 300ml carton cream
- Fresh berries, to serve
- Fresh passionfruit pulp, to serve
Method
- Preheat oven to 120°C fan forced. Mark a 23cm circle onto a sheet of baking paper. Turn paper over and place onto a large greased baking tray.
- Assemble mixer using the whisk attachment and the large mixer bowl. Add egg whites to bowl. Slowly turn mixer to AERATE/WHIP setting and whisk until soft peaks form.
- Gradually add sugar making sure sugar is dissolved between each addition. This can take about 10 minutes.
- Spoon meringue onto paper within the circle; use a spatula to shape sides of meringue into a dome shape.
- Bake for about 1 hour or until dry. Turn oven off and allow pavlova to cool completely in oven with door slightly ajar.
- Once cool, assemble mixer using the scraper whisk attachment and small mixer bowl. Add cream to bowl. Slowly turn mixer to CREAM/BEAT setting and whisk for about 1 minute or until just thickened. Top pavlova with cream, berries and passionfruit pulp.