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Pavlova with Strawberries and Passionfruit by Matthew Hayden


2 egg whites

1 cups (350 g) caster sugar

1 teaspoon cornflour

1 teaspoon white vinegar

1 teaspoon vanilla essence

3 tablespoons boiling water

300 ml thickened cream

Strawberries cut in half

2 passionfruit


Preheat the oven to 160 degrees Celsius. Line a baking tray with a sheet of non-stick baking paper.

Place egg whites, sugar, cornflour, vinegar, vanilla essence and boiling water in a large bowl, and beat the electric beaters until stiff peaks form. You'll know that when you can turn the blades out and you can form a nice, rigid peak.

Pile onto a baking tray, and use a spatula or the back of a spoon to smooth out the mixture to about 22cm in diameter.

Bake for 20 minutes until lightly brown. Remove from the oven and let cool on the tray.

Remove the pavlova from the tray by carefully sliding a large knife between the baking paper and the pavlova, and place it on a serving plate.

Whip the cream and spread over the pavlova. Top with strawberries, and spoon passionfruit pulp over these to finish.

Last modified on Tuesday, 11 September 2012 13:29

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