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Pavlova Platter
MAKES: 12 • TOTAL TIME: 1 HOUR + COOLING TIME
Ingredients:
For the Pavlovas:
300 mL egg whites (approx. 8 eggs)
2 cups caster sugar
2 tsp white vinegar
For the Toppings:
500 mL cream
4 tbsp icing sugar, sifted
Fresh berries of your choice
Other topping ideas: grated chocolate, passionfruit pulp, sprinkles, pistachios, caramel sauce, chocolate sauce, banana, mango, marshmallows, kiwi fruit, lemon curd, yoghurt
Directions:
Preheat oven to 150ºC.
Whisk egg whites in the bowl of an electric mixer on high speed until stiff peaks form. Add sugar gradually, blending well between each addition. When all sugar is added continue to beat the mixture for a further 5 minutes or until it is stiff and glossy. Add vinegar and beat for 2 minutes.
Spoon rounds of pavlova onto lined baking trays. Use a spoon to make an indent in the centre of each pavlova. Reduce oven temperature to 120ºC and cook for 30 minutes or until the pavlovas feel crisp to touch. Turn off oven and leave pavlovas inside to cool for 1 hour.
When ready to serve, whisk icing sugar and cream together to soft peak stage.
Serve on a platter with cream and other toppings of your choice.