Classic Pavlova
Directions
Pre-heat oven to 120C (100C fan-forced). Line a large baking tray with baking paper.
Place the egg whites and cream of tartar in the bowl of an electric mixer. Beat until firm peaks have formed. Gradually add sugar a tablespoon at a time, until all is incorporated and you can no longer feel sugar crystals when you rub it between your fingers. Fold in arrowroot.
Dollop mixture onto baking paper in a circular shape to approx. 20cm diameter. Bake for 1 1/2 hours and turn the oven off. Allow pavlova to cool completely in the oven.
For serving, fold 1 tablespoon of passionfruit & 1 tablespoon of cream stabiliser into whipped cream, dollop or pipe over pavlova and top with mango, kiwi fruit and pineapple. Sprinkle with some mint leaves and remaining passionfruit pulp.
- Arrowrroot helps prevent the egg whites from collapsing, adding extra fluffiness to the centre of the meringue.
- Cream Stabiliser added to your whipped cream will ensure your stiff peaks maintain their structure.
- 4 egg whites
- 1/4 tsp McKenzie's Cream of Tartar
- 1 cup caster sugar
- 1 1/2 tbs McKenzie's Arrowroot
- 300ml cream, whipped to firm peaks
- 2 tbs passionfruit pulp
- Mango, kiwi fruit, pineapple slices and mint, for serving
- 1 tbs (optional) McKenzie's Cream Stabiliser
