Follow these steps for perfect results
egg whites
caster sugar
lemon juice
vanilla essence
thickened cream
Whipped
raspberries
passion fruit
Preheat oven to 150°C (300°F) and line a baking tray with baking paper.
In a large bowl, beat egg whites with an electric mixer until soft peaks form.
Gradually add caster sugar, one tablespoon at a time, while continuing to beat.
Beat until the sugar dissolves and the meringue is stiff, thick, and glossy.
Beat in lemon juice or vinegar and vanilla extract.
Spread the meringue mixture onto the prepared baking tray, forming a 23cm (9-inch) mounded circle.
Bake for 30 minutes at 150°C (300°F).
Reduce oven temperature to 120°C (250°F) and bake for another 45 minutes.
Turn off the oven and allow the pavlova to cool completely inside with the door slightly ajar to dry completely. (This could take a couple hours)
Once cooled, top with whipped cream, raspberries, and passion fruit just before serving.
Expert advice for the best results
Ensure the bowl and beaters are clean and free of grease for optimal meringue formation.
Do not open the oven during baking to prevent the pavlova from collapsing.
Cooling the pavlova slowly in the oven helps prevent cracking.
Everything you need to know before you start
15 minutes
Pavlova base can be made a day in advance and stored in an airtight container.
Garnish with extra fruit and a dusting of icing sugar.
Serve immediately after topping with cream and fruit.
Pair with a fruit coulis for added flavor.
Light and sweet to complement the dessert.
Discover the story behind this recipe
Popular dessert for celebrations.
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