Ingredients

Method

  • Preheat oven to 120°C fan forced. Mark a 23cm circle onto a sheet of baking paper. Turn paper over and place onto a large greased baking tray
  • Assemble The Bakery Chef™ mixer using the whisk attachment and the large mixer bowl. Add egg whites to bowl. Slowly turn mixer to AERATE/WHIP setting and whisk until soft peaks form
  • Gradually add sugar making sure sugar is dissolved between each addition. This can take about 10 minutes
  • Spoon meringue onto paper within the circle; use a spatula to shape sides of meringue into a dome shape
  • Bake for about 1 hour or until dry. Turn oven off and allow pavlova to cool completely in oven with door slightly ajar
  • Once cool, assemble The Bakery Chef™ mixer using the whisk attachment. Add cream to bowl. Slowly turn mixer to CREAM/BEAT setting and whisk for about 1 minute or until just thickened. Top pavlova with cream, berries and passionfruit pulp

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Feedback and Reviews

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Anonymous

Loved it - Fantastic pavlova recipe

Marg Yull

Pavlova - It is the best pavlova I have ever made. Light and fluffy and not too sweet. I did leave out 1/2 cup sugar and added a little bit of cream of tartar. It was delicious and everyone raved over it. 'recommend to everyone.

+ 17 star only ratings in addition to the reviews above
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