photo by Crafty Lady 13
- Ready In:
- Preheat oven to 160 degree C (320 degree F).
- Grease pavlova plate (or baking/cookie sheet will do) well, sprinkle liberally with cornflour , shaking off excess.
- Combine all ingredient for pavlova into a small mixing bowl of mixer and beat at high speed for 15 minutes.
- Place meringue in centre of greased plate and spread over plate (in a 8 to 9 inch circle) or if preferred pipe onto the plate making it slightly thicker at the edges, so a dip is formed for filling.
- Bake for 15 minutes at 160 degree C (320 degree F), lower temperature to 110 degree C (210 degree F) and bake for a further 30 minutes.
- LET PAVLOVA GO COLD IN THE OVEN (DO NOT REMOVE TILL COLD).
- Fill with whipped cream and decorate with sliced seasonal fruit of choice (eg bananas, kiwifruit, berries and passionfruit are some suggestions).
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This was my frst time making Pavlova and I was surprised to find out how easy it was to make. The shell was so light and delicate. I filled it with lots of whipped cream and then topped it off with fresh strawberries, raspberres and blueberries. I took this to our 4th of July cookout and everyone raved about this tasty dessert. I'm looking forward to trying it with a variation of fruit toppings. Made for July 2010 Aus/NZ Make My Recipe Tag Game.
You've outdone yourself this time, Pat! I made your recipe exactly as written, and DH and DS declared it the best dessert ever. Can I give it 10 stars? We loved the thin, crunchy shell and the marshmallowey cream that formed inside. I filled the shell with whipped cream and topped it with frozen, thawed mixed fruit, as well as a few slices of fresh kiwi. This is a real showstopper of a dessert -- so delicious, and makes an impressive presentation as well. Thanks for sharing this recipe!!
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