Pav

The seemingly simple Pavlova is a difficult dish to get right, this technique will have an amazing result every single time. It’s the kitchen hack of the hot water and everything in the bowl at once makes this foolproof saving time and effort. Turn onto a tray and bake, cool and top with whipped Devondale cream and passion fruit. Recipe by Anna Gare - guest chef

10-12

Serves

15 mins

Preparation

1 1/2 hours

Cooking

Ingredients

  • PAVLOVA
  • 4 egg whites
  • 1 ¼ cups caster sugar
  • 1 tablespoon corn flour
  • 1 teaspoon vinegar
  • ½ teaspoon vanilla
  • 1 tablespoon hot water
  • TOPPING
  • 250ml Devondale Long Life Thickened Cream, whipped
  • Blueberries, mango slices and passionfruit to decorate

Tip: You can use tinned mango and passionfruit pulp if fruits are not in season. Double ingredients for a larger Pav.

Step 1

Preheat oven to 140°C or 120°C fan-forced.

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Step 2

Put all ingredients into a stand mixer, adding hot water last.

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Step 3

Whisk for ten minutes on high speed (Mixture should look shiny and hold stiff peaks).

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Step 4

Line a large flat baking tray with baking paper and spoon meringue into centre of tray. Shape like nest using the back of your spoon (20cm round).

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Step 5

Bake 1 ½ hours on the middle shelf and allow to cool in oven. It should be crunchy on the outside and like marshmallow on the inside.

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Step 6

Top the pavlova with lightly whipped Devondale Long Life Thickened Cream.

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Step 7

Add fresh fruits of the season.

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Devondale