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Ingredients
- 4 x Egg whites (Large eggs at room temp)
- 1 1/4 c. Extra fine or possibly regular white sugar
- 1 Tbsp. Cornstarch
- 1 tsp White vinegar
- 1 tsp Vanilla
- 1 1/2 c. Whipped cream (whip just before using) Fresh seasonal fruit (sliced kiwifruit and sliced strawberries are gorgeous)
Directions
- Preheat oven to 350
- Place egg whites into clean bowl of an electric mixer. Add in sugar and beat on high speed for 10 min, or possibly until thick and glossy and mix forms stiff peaks.
- Mix the cornstarch, vinegar, and vanilla to a smooth paste. Add in this to the eggwhite mix and beat on high for a further 4 min.
- Place a sheet of baking paper on a cooky sheet and mark an 8 inch circle on the baking paper. Spoon the pavlova mix into the center of the circle and spread to 7 inch circle. The pavlova will spread to fill the 8 inch circle during baking.
- Place the pavlova in the oven and reduce the temperature to 210. Bake for one hour. Turn the oven off and leave the pavlova in the oven to cold. When ready, spread top with whipped cream and top with fresh seasonal fruit. Can spread the whipped cream down about one to inches on sides of pavlova.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 329g | |
| Calories 728 | |
| Calories from Fat 587 | 81% |
| Total Fat 66.83g | 84% |
| Saturated Fat 41.46g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 247mg | 82% |
| Sodium 289mg | 12% |
| Potassium 360mg | 10% |
| Total Carbs 13.87g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.69g | 1% |
| Protein 18.1g | 29% |
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