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PERFECT PAVLOVA
Perfect pavlova
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How to:

Make the perfect pavlova

Fresh fruit on fluffy meringue - dessert doesn't come more decadent.

While there’s no disputing the genesis of its name (a reference to Russian ballerina Anna Pavlova), the origins of this definitive summer dessert are ambiguous.

It’s believed it was born after the dancer’s tours to Australia and New Zealand in the 1920s, but the title of creator remains a bone of contention between the two nations. That said, there’s no arguing that, at its best, this indulgent warm-weather meal clincher is as light on the taste buds as Anna was on her toes.

Follow the steps and most of all, enjoy! For the text version of this recipe (which you can add to your online recipe book), click the link: Perfect pavlova

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Recipe by: Abigail Donnelly
Serves: 8
Allergens: Wheat free / Gluten free
Dietary considerations: Fat conscious
Category: Easy / Great value
Prep time: 35 minutes
Cooking time: 1 hour 40 minutes
Ingredients:
8 free-range egg whites, at room temperature
500 g caster sugar
2 t cornflour
2 t white vinegar
Cooking instructions:

Preheat the oven to 130°C. Lay a silpad mat over a baking tray.

Beat the egg whites until they are just stiff with shiny peaks.

Gradually add the caster sugar, a few tablespoons at a time, beating until stiff and glossy.

Whisk in the cornflour and vinegar.

Spoon the beaten egg whites onto the silpad, then, using a spatula, spread the mixture into a rough circle.

Bake for 1½ hours then turn off the oven and leave the meringue inside until completely cool.

Cook’s note: We topped our pavlova with 1 cup cream (whipped to soft peaks with 2 T sifted icing sugar), lashings of home-made lemon curd and slices of fresh mango, but try our alternative suggestions (right) for other inspired topping ideas.

  • For our step-by-step slideshow on how to make the perfect pavlova click here: Perfect pavlova
Wine: Boschendal Vin d‘Or 2009


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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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