PREP: 15 MINS COOK: 1 ½ HOURS SERVES: 6
The seemingly simple pavlova is a difficult dish to get right, this technique will
have an amazing result every single time. It’s the kitchen hack of the hot water
and everything in the bowl at once makes this foolproof saving time and effort.
INGREDIENTS
4 egg whites
1 ¼ cups caster sugar
1 tablespoon corn flour
1 teaspoon vinegar
½ teaspoon vanilla
1 tablespoon hot water
TOPPING
300ml Devondale All Rounder
Thickened Cream, whipped
Blueberries, mango slices and
passion fruit to decorate
METHOD
1. Preheat oven to 140°C or 120°C fan-forced
2. Put all ingredients into a stand mixer, adding hot
water last
3. Whisk for ten minutes on high speed (Mixture should look
shiny and hold stiff peaks)
4. Line a large flat baking tray with baking paper and spoon
meringue into centre of tray. Shape like nest using the
back of your spoon (20cm round)
5. Bake 1.5 hours on the middle shelf and allow to cool
in oven. It should be crunchy on the outside and like
marshmallow on the inside
TOPPING
1. Top the pavlova with lightly whipped Devondale ‘All
Rounder’ Thickened Cream
2. Add fresh fruits of the season
TIPS & HINTS
You can use tined mango and passionfruit pulp if fruits are
not in season.
filipino 