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PAge heAder.....MAKE IT EITHER SMALL OR LARGE
MINI PAVLOVAS
Designed for the small bowl: Serves 4
INGREDIENTS
2 egg whites (70g)
½ cup (110g) caster sugar
½ cup (125ml) pouring cream
Fresh berries, to serve
METHOD
1. Preheat oven to 120°C fan forced. Line a
baking tray with baking paper.
2. Assemble mixer using the scraper whisk
attachment and the small mixer bowl.
Add egg whites to the bowl and attach
the pouring cover. Slowly turn mixer to
AERATE/WHIP setting and whisk until
soft peaks form.
3. Gradually add sugar making sure sugar
is dissolved between each addition. This
will take about 7–8 minutes.
4. Divide meringue into four even sized
mounds and use a flat knife or spatula to
smooth top slightly.
5. Bake for about 25–30 minutes or
until dry then turn oven off and allow
pavlovas to cool completely in oven with
door slightly ajar.
6. Once cool, assemble mixer using the
scraper whisk attachment and the small
mixer bowl. Add cream to bowl. Slowly
turn mixer to CREAM/BEAT setting and
whisk for about 1 minute or until just
thickened. Top pavlovas with cream and
berries.
LARGE PAVLOVA DESIGNED FOR
THE LARGE BOWL
Designed for the large bowl:Serves 10–12
INGREDIENTS
6 egg whites (210g)
1 ½ cups (330g) caster sugar
300ml pouring cream
Fresh berries, to serve
Fresh passionfruit pulp, to serve
METHOD
1. Preheat oven to 120°C fan forced. Mark
a 20cm circle onto a sheet of baking
paper. Turn paper over and place onto a
large greased baking tray.
2. Assemble mixer using the whisk
attachment and the large mixer bowl.
Add egg whites to bowl. Slowly turn
mixer to AERATE/WHIP setting and
whisk until soft peaks form.
3. Gradually add sugar making sure sugar
is dissolved between each addition. This
can take about 10 minutes.
4. Spoon meringue onto paper within the
circle; use a spatula to shape sides of
meringue into a dome shape; level
top slightly.
5. Bake for about 1–1 ¼ hours or until dry.
Turn oven off and allow pavlova to cool
completely in oven with door slightly
ajar.
6. Once cool, assemble mixer using the
scraper whisk attachment and small
mixer bowl. Add cream to bowl. Slowly
turn mixer to CREAM/BEAT setting
and whisk for about 1 minute or until
just thickened. Top pavlova with cream,
berries and passionfruit pulp.