Classic Pavlova

Recipe

11 INGREDIENTS • 12 STEPS • 4HRS

Classic Pavlova

4.7

3 ratings

A very successful pavlova made into a wreath and topped with fresh berries and cream. I let it cool in the oven with the door shut as my pavlovas seem to crack if the door is left ajar. Crunchy outside and marshmallowy in the centre. Great topped with fresh fruit, or a crushed chocolate bar.

Classic Pavlova

Save

Sweet and Savory by Shinee

Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!

http://www.sweetandsavorybyshinee.com/

A very successful pavlova made into a wreath and topped with fresh berries and cream. I let it cool in the oven with the door shut as my pavlovas seem to crack if the door is left ajar. Crunchy outside and marshmallowy in the centre. Great topped with fresh fruit, or a crushed chocolate bar.

4HRS

Total Time

$1.69

Cost Per Serving

Ingredients

Servings

8

US / Metric

Cake Base

1 1/4 cups

2 Tbsp

6

Eggs, separated

just the whites

1/2 tsp

Cream of Tartar

1/4 tsp

1/2 tsp

Pure Vanilla Extract

1 tsp

Distilled White Vinegar

or White Wine Vinegar

Whipped Cream

1 cup

Heavy Cream

2 Tbsp

Granulated Sugar

1/2 tsp

Pure Vanilla Extract

Topping

to taste

Fresh Fruits

A mix of sweet and tart, I used berries and kiwi

Nutrition Per Serving

VIEW ALL

Calories

279

Fat

13.4 g

Protein

4.6 g

Carbs

35.1 g

Classic Pavlova

Save

Sweet and Savory by Shinee

Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!

http://www.sweetandsavorybyshinee.com/

Cooking InstructionsHide images

step 1

Draw an 8-inch circle on a parchment paper and place it ink side down on a baking sheet, turned upside down.

step 2

Preheat the oven to 300 degrees F (150 degrees C).

step 3

Mix Caster Sugar (1 1/4 cups) and Corn Starch (2 Tbsp) together. Set aside.

step 4

In a large mixing bowl with whisk attachment, or using handheld electric mixer, beat the whites of the Eggs (6) until foamy.

step 5

Stir in Cream of Tartar (1/2 tsp) and Salt (1/4 tsp) and continue to beat on medium speed.

step 6

Slowly add sugar/cornstarch mixture one tablespoon at a time, while mixer is still running on medium speed. Continue to beat the egg whites until hard peaks form. The mixture will look smooth and shiny.

step 7

Add Pure Vanilla Extract (1/2 tsp) and Distilled White Vinegar (1 tsp) and gently fold the mixture with a spatula.

step 8

To shape the cake, transfer the batter onto the prepared parchment paper inside the circle. Using a spatula smooth the shell and make a shallow well on top.

step 9

Transfer the batter onto the parchment paper within the circle. Bake for 50 minutes.

step 10

Turn the oven off and let it cool for at least 2 hours with oven door ajar.

step 11

To make the whipped cream, beat the Heavy Cream (1 cup), Granulated Sugar (2 Tbsp), and Pure Vanilla Extract (1/2 tsp) on medium speed until nice and thick. Keep a close eye on it. Don’t over-whip the cream, or you will start making butter.

step 12

When you are ready to serve, top the pavlova with whipped cream frosting and Fresh Fruits (to taste) your choice.

step 12 When you are ready to serve, top the pavlova with whipped cream frosting and Fresh Fruits (to taste) your choice.

Tags

0 Saved

top