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    Tuesday, March 01, 2016

    Pavlova Recipe

    Pavlova Recipe

        4 egg whites, at room temperature
        220g (1 cup) caster sugar
        2 teaspoons cornflour
        1 teaspoon vanilla essence
        1 teaspoon fresh lemon juice
        300mls thickened cream, whipped, to serve
        4 bananas, diagonally sliced
        4 large passionfruit, pulp removed

     Pavlova Recipe

        Step 1

        Preheat oven to 120°C.
        Step 2

        Draw a 22cm circle on a piece of non-stick baking paper using a cake pan as a guide. Line a large baking tray with the paper, pencil mark facing down.
        Step 3

        Use electric hand beaters to whisk the egg whites in a large clean, dry bowl until firm peaks just form. Gradually add the sugar, 2 tablespoons at a time, whisking well between each addition until thick and glossy.
        Step 4

        Add the cornflour, vanilla essence and lemon juice and whisk until just combined. Spoon the mixture onto the lined tray and use a spoon to carefully spread the mixture to fill the circle. Smooth the surface.
        Step 5

        Place in preheated oven and reduce temperature to 100°C. Bake for 55-60 minutes or until the meringue is crisp on the outside and a skewer inserted in the centre of the pavlova comes out clean.
        Step 6

        Leave the oven door ajar and allow the pavlova to cool for 2 hours. Close the oven door and allow the pavlova to cool for 4-5 hours or overnight.
        Step 7

        To serve, spread the cream over the pavlova. Arrange the banana slices over the cream and spoon the passionfruit pulp over

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      This topic brought to you from taste.com
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    Item Reviewed: Pavlova Recipe Rating: 5 Reviewed By: Mrs. Chef
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