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By Michelle Perera


4 egg whites
1 cup caster sugar (fine grain sugar)
1 1/2 cups cream whipped
Fruit (Kiwi, strawberry, banana etc what ever you like to go on top)



1. Preheat the oven to slow 150C. Line a large oven tray with a none stick baking sheet and draw a 20cm circle on the paper. Beat the egg whites with an electric beater till small white peaks form. Gradually add the sugarbeating well after each time.Beat 5-10 minutes until all teh sugar has desolved.
2. Spread the meringue mixture onto the tray inside the marked circle. Shape the meringue evenly running a flat side of a palette knife along the edge and over the top.
3. Run the palette knife up the edge of the meringue mixture all the way around, making furrows. This strengthens the pavlova and stops the edges from crumbling, giving it a good decorative finish.
4. Bake for 30 mins at 120C and bake for a further 10-15 minutes. Turn off the oven and leave the Pavlova inside to cool using a wooden spoon to keep the door ajar. Top with whipped cream and arrange with fruit just before you are ready to eat it. Pavlova is best eaten the day it is made.

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