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You may have spotted this picture in a previous post where I spoke about my week’s adventures which included taking this tasty treat to a friends bbq. We all have those recipe’s that are never fail. This has been one of my favourites for many years now, it has won over father in law’s, It was one of the sweets featured on my wedding dessert buffet and has definitely been a crowd pleaser time and time again*. Do not be scared, I think there is a lot of hype around pavlovas being hard to make they are not! They are so easy and delicious you can serve this up any old time! I would have to say it is probably one of my favourite things to make and I love watching peoples reaction to it.

RECIPE

(merengue)

8 egg whites

2 pinches of salt

3 cups of white sugar

3 teaspoons of white vinegar

2 teaspoons of vanilla

(topping)

600ml carton of cream

icing or caster sugar

tropical fruit, I usually run with bananas, kiwi fruit, passionfruit and strawberries.

METHOD

Line a baking tray with baking paper and pre heat your oven to 200C fan forced. In a clean dry bowl beat the hell out of those egg whites and salt with an electric mixer until white and fluffy it will start to hold its shape nicely. Gradually add the sugar a bit at a time still beating like crazy. Once all the sugar is added keep beating for a while until every thing is really glossy and stiff.

Spread it into your desired size and shape on your tray, I usually go for one big crowd feeder circle although, if you like your pavlova with less sponge and more crunch split it into two circles or rectangles to bake and layer them with cream and fruit. This recipe is great halved also if you aren’t feeding large numbers.

Place the pav in the oven turning it down to 150C once it is in. Bake for 1 hour turn the oven off and allow it to cool in the oven for around another hour.

Beat a 600ml carton of cream with a few tablespoons of icing or caster sugar. Slice your fruit and top the pav with the cream and then stack the fruit ontop and serve.

Untopped pavlova can be stored for a day or two in an airtight container and topped before serving.

*Bonus story. Every year I make this for my family as a christmas dessert (so aussie I love it). One christmas I had a bit too much merriment on christmas eve and forgot until very late that night that I was to make the pavlova for the next day. At go knows what hour my friend and I are up still drinking making the pav. Fast forward to christmas day hubby and I have managed to load all the food/pets/presents into the car to travel two streets down the road to have the prized pavlova that was resting on the roof smash all over our suburb. I won’t lie I cried (mainly because I could have been sleeping the night before and thought I had ruined christmas). Luckily I hoard eggs and sugar like its the war so I was able to make another once we got to my inlaws an hour later with supplies in my cupboard and christmas was saved! I still have not lived it down but I also am now very careful not to leave things on the roof of my car.

I hope you have fun baking this, Nadia. xx

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