You can’t go wrong with a beautiful, fruit-covered Pavlova to impress your guests after a festive meal.
There are some tips and tricks that you will need to master to make the perfect pavlova. The top part is easy!
This is a set of four sensational tips from Taste.com.au to help you.
Preheat oven to 120degC/100degC with fan. Line a baking sheet with baking paper. Mark a circle of 23cm on the paper. Use a plate to guide you.
Beat egg whites with an electric mixer until stiff peaks are formed. Add the caster sugar. Beat for 10 minutes or until the sugar dissolves. Add cream of tartar. Beat for 1 minute. Mixture onto the circle. Shape the circle into a high-sided circle using a spatula or palette knife. Create ‘furrows” up the sides.
Bake for an hour or until the mixture is firm. Turn off the oven. Let the oven cool down with the door slightly open.
Beat cream, vanilla, and icing sugar with an electric mixer until soft peaks appear. Place the pavlova onto a serving platter. Add fruit and cream mixture to pavlova. Serve!
* Beat egg whites in a dry, clean bowl. Water or fat can reduce their volume.
Eggwhit volume increases with cream of tartare.