/assets/logos/nzwd.svg
Recipe

Summer pavlova

Jul 31, 2011 2:00pm
  • 25 mins preparation
  • 1 hr 20 mins cooking
  • Serves 8
    • Print
    Print

Ingredients

Summer pavlova
  • 4 separated eggs
  • 3/4 cup caster sugar, plus 2 tablespoons extra
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla essence
  • 300 millilitre whipped thickened cream
  • 4 peaches or nectarines, stoned, sliced
  • pulp of 1 passionfruit

Method

Summer pavlova
  • 1
    Preheat oven to slow, 150°C. Line an oven tray with baking paper.
  • 2
    In a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form.
  • 3
    Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glassy. Beat in lemon juice and vanilla.
  • 4
    Spread mixture onto tray to form a 26cm-round (or rectangle).
  • 5
    Bake 20 minutes. Reduce oven to very slow, 120°C, and bake 55-60 minutes. Allow to cool in a turned-off oven, with the door ajar, to dry out completely.
  • 6
    To serve, spread cream over. Top with sliced fruit and drizzle with passionfruit.

Notes

The leftover egg yolks can be refrigerated or frozen-use them to make mayonnaise and custards or to enrich sauces. Remember to label jar.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg