FOOD

Crowd-pleaser berry pavlova

The ultimate share dessert - already portioned up for your convenience!
12
30M
2H
2H 30M

TIP! Pavlova is best made one day ahead. Once cooled, close oven door and leave pavlova in oven overnight. It can be cooked on an ovenproof serving plate so there is no need to transfer after baking. 

Ingredients

Method

1.

Trace a 20cm x 30cm rectangle on a piece of baking paper. Place baking paper, trace-side down, on a greased oven tray.  

2.

Place egg whites, caster sugar, cornflour and vinegar in a large bowl of an electric mixer. Beat on high speed for about 10 minutes, or until sugar is dissolved and mixture is thick and glossy.

3.

Dollop heaped ½-cup measures of meringue, side-by-side, with three crossways and four lengthways, inside the rectangle on prepared tray. 

4.

Cook in a very slow oven (100C) for about 1 hour and 45 minutes to 2 hours, or until dry and crisp. Turn oven off. Cool pavlova in oven with door ajar.

5.

Carefully transfer pavlova to a serving plate or board. 

6.

Beat cream, icing sugar and vanilla in a large bowl of an electric mixer until soft peaks form. Spoon cream evenly over individual meringues. Top with berries and pistachios. Dust with sifted icing sugar. 

7.

To serve, use a spoon to remove individual meringues to serving plates.

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