It's time to end the myth of either being a 'good pav maker' or a 'bad pav maker' with this foolproof recipe. Be sure to beat the meringue well to get good volume and a nice glossy meringue in the beating and pile it high rather than spreading it too wide to get that lovely marshmallow centre. Top with whipped cream, Golden Circle pineapple and raspberries for a beautiful summer dessert!
1hour 30 minutes
4 egg whites
1 cup caster sugar
1 tbsp cornflour
1 tsp white vinegar
300ml thickened cream, whipped
440g can GOLDEN CIRCLE Crushed Pineapple in Natural Juice, well drained
1 punnet fresh raspberries
Pulp from 2 passionfruit
- Pre-heat oven to 120°C. Line an oven tray with baking paper.
- Using electric beaters, beat egg whites until soft peaks form. Gradually add sugar until all is dissolved and mixture is thick and glossy. Fold in cornflour and vinegar.
- Spread mixture onto baking paper in a 22cm diameter. Cook for 1¼ -1½ hours until pavlova is dry to the touch. Allow to cool in oven with door slightly ajar.
- When pavlova is cool decorate with cream, GOLDEN CIRCLE pineapple and raspberries. Drizzle with passionfruit pulp and serve immediately.
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