What is more Australian than a BBQ and Pavlova?
I’ve made many (oh so many!) different pavlova recipes from a variety of books and magazines but have found the following works best.
Firstly, my recipe has 12 egg whites, it makes a decent sized pavlova. I wouldn’t even bother making a smaller size!
Once I’ve added all the caster sugar to the egg whites I let the Kitchen Aid mixer run for a good 10-15 mins, beating the mixture until it’s fairly glossy and firm.
Once it’s baked, I turn the oven off and open the door slightly and then leave it until it gets cold in the oven.
Most of the time I bake the shell the day or night before and decorate it with cream and fruit the next morning.
12 Egg Whites
1 2/3 cups Caster Sugar
300g Thickened Cream
2 Tbsp soft icing sugar
1 Punnet Strawberries sliced
4 Kiwi Fruit diced
4 Passion Fruit
1. Pre-heat oven to 150 degrees.
2. Whip egg whites until firm.
3. Add caster sugar a spoonful at a time until it has all been incorporated.
4. Set the Kitchen Aid at a speed of 6 (medium) and leave it! I walk away and check on how it’s going every few minutes. You want the mixture to be thick and glossy. (I’ve walked away and forgotten the mixture many times and have returned each time scared of over-beating, but it has never happened).
5. Pile the mixture onto a baking tray lined with baking paper.
6. Place into oven and after about 10 minutes, lower the temperature to 120 degrees and cook for about 75-90 minutes.
7. I turn oven off after this time and open the oven door a fraction. I leave the pavlova in there until it goes cold (a few hours or overnight).
8. Once cold, I whip the thickened cream until stiff peaks form then add icing sugar.
9. Spread the whipped cream over the pavlova.
10. Scatter strawberries and kiwis on top then spoon passion fruit over pavlova.