Pavlova Smash
Prep: 20 mins
Cook: 2 hrs
Servings: 8
A not-so-perfect pavlova has turned into a smashing one!!!
Smash it around, dollop on cream and finish it off with seasonal fruit. It’s the perfect way to make a not-so-perfect pavlova perfect.
Ingredients
- 6 egg whites
- pinch of cream of tartar
- 1½ cups (330g) CSR Caster Sugar
- 3 tsp White Wings Cornflour
- 1½ tsp white vinegar
- 300ml thickened cream
- 1 tsp vanilla extract
- seasonal fruit, to decorate
Method
- Preheat oven to 120°C/100°C fan-forced. Grease a baking tray.
- Draw a 20cm circle on a sheet of baking paper. Place paper, circle-side down, on tray.
- Whisk egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating well after each addition, until sugar has dissolved and mixture is thick and glossy. Fold in sifted cornflour, then vinegar.
- Spread meringue inside the circle on the baking paper. Build up the side and flatten the top.
- Bake pavlova for 13/4 hours or until dry to touch. Turn the oven off. Cool pavlova in oven with door slightly open.
- Meanwhile, whisk cream and vanilla in a small bowl with an electric mixer until soft peaks form.
- Just before serving, break meringue into pieces. Arrange on a platter, then top with cream and fruit.
KIDS’ TIP: I used grapes, raspberries, kiwifruit, passionfruit, plums and blackberries to top my pavlova.
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