- 200 ml Emborg Whipping Cream
- 4 Egg Whites
- 225 g Sugar
- 2 tsp Lemon Juice / Vinegar
- 2 tsp Cornflour
- 1 tsp Vanilla Extract
- Fresh fruits of your choice
Are you looking for an easy, yet delicious dessert? Then you must try this Pavlova!
To make the Pavlova, start by preheating an oven to 120 degrees celsius.
Put egg whites in clean mixing bowl, fitted with whisk attachment.
Start whipping until the egg whites start to go foamy. Then slowly rain in the sugar, in a few additions. Continue whisking until the egg whites turn thick and glossy.
Then add in the lemon juice / vinegar and vanilla and whisk till combined. Stop the machine and sift over the cornflour and fold until combined.
On a parchment lined tray, pile up 2 big dollops of the meringue into a neat circle. Then using a rubber spatula, bring up the sides, around each meringue pile, into a decorative dome. Slightly level out the tops.
Bake in preheated oven for 90 minutes. Then turn off the oven, and leave in there to cool down for 30 minutes. If you are baking the larger Pavlova, it will take approximately 110 - 120 minutes baking time.
Once cooled, whip up the cream with the sugar until stiff peaks form.
Using a sharp serrated knife, slice open the tops of the pavlova and add in the chopped fruit pieces.
Then pile on generous dollop of the whipped cream. Decorate with more fruit pieces, for example strawberries, blueberries, kiwis, mango, passionfruit pulp, and serve!
Pavlovas are best eaten on the same day.