Dessert

Pavlova royale

Pavlova RoyaleRecipes+
8
15M
1H
1H 15M

Ingredients

Method

1.Preheat oven to moderately slow, 130°C (110°C fan-forced).
2.Line a baking tray with baking paper. Draw a 20cm-diameter circle on paper; place paper, marked side down, on tray.
3.Using an electric mixer, beat egg whites in a large, clean, dry bowl until foamy.
4.Add sugar, sifted cornflour and vinegar. Beat mixture on high speed 8-10 minutes, or until sugar has dissolved and mixture is stiff and glossy.
5.Spread one-quarter of meringue mixture onto marked circle on prepared tray; smooth out to a disc.
6.Using a large metal spoon, drop heaped tablespoons of remaining meringue around edge of circle to form a shell, shaping into peaks.
7.Bake 1 hour, or until meringue feels firm and dry to touch. Turn off oven; leave meringue in oven to cool completely.
8.Place meringue on a large cake stand. Fill with cream; decorate with fruit. Serve.

Carefully separate eggs, making sure there is no trace of yolk in the egg white – egg white will not stiffen if it contains traces of egg yolk. Also, bowl and beaters must be clean and dry before beating egg white. If liquid seeps from the base, the meringue was either not cooked long enough or the oven temperature was too low. If there are large cracks, the meringue cooled too quickly. To test that an egg is fresh, place it in a glass of cold water. If it floats, discard it. Crack eggs into a bowl or jug before adding to a mixture.

Note

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