Pavlova
- 4 egg whites
- Pinch salt
- 220g caster sugar
- 1 tsp vanilla extract
- 350mL whipped cream
- Pulp from 12-15 passionfruit
- 2 punnets strawberries, hulled and halved
No better summer dessert than the mighty pavlova
Method
Pre-heat oven to 150C. Beat egg whites with salt in an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves. Add vanilla and
beat until combined. Spread meringue onto a lightly greased foil-lined baking tray to a circle about 20cm in diameter. Reduce oven temperature to 100C and bake for 1 hour, then turn oven off and allow pavlova to cool in oven with door ajar. Serve topped with cream, passionfruit and strawberries.
Serves 8.
