Dianne's 'tis the season pavlova
Preparation Time 25 minutes
Cooking Time 80 minutes
Ingredients (serves 8)
6 eggwhites
2 cups (440g) caster sugar
1/2 jar vanillin sugar (see note)
1 tablespoon cornflour
1 tablespoon white vinegar
300ml pure cream
250g (1 punnet) blueberries
2 kiwifruit, peeled, sliced
1. Preheat oven to 180°C. Draw a 22cm (diameter) circle on a sheet of
baking paper. Place, pencil side down, on a round ovenproof plate. Using an
electric mixer, beat eggwhites until stiff peaks form. Gradually add the
caster sugar, vanillin sugar, cornflour and vinegar, beating constantly
until thick and glossy. Spoon meringue onto baking paper, using the circle
as a guide.
2. Reduce oven to 150°C and bake for 20 minutes. Reduce oven to 130°C
and bake for 1 hour. Turn off oven and open oven door. Cool completely in
oven.
3. Beat cream until thick. Top pavlova with cream, blueberries and
kiwifruit. Serve.
· Vanillin sugar comes in a 65g jar and can be found in the baking
aisle of the supermarket.
Prettypinkbutterfly
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