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{{#seo:
|title=Pavlova; a recipe
|titlemode=replace
|keywords=#pavlova #meringue #fruit #almonds #vanillaextract #eggwhites #cornflour #cream #icecreamscoop #frozen #vanilla
|hashtagrev=032020
|description=This recipe is for an easy Pavlova and you can use either fresh or frozen fruit, but if using the latter, make sure you drain it thoroughly
}}

This recipe is for an easy Pavlova and you can use either fresh or [[Frozen|frozen]] [[Fruit|fruit]], but if using the latter, make sure you drain it thoroughly.
{{recipesummary
|DatePublished=4th December 2016
|Author=JuliaBalbilla
|ImageComment =
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 3 hours, 30 minutes (including cooking time)
|PrepTime = 2 hours, 30 minutes (including cooling time)
|CookTime = 1 hour
|TotalCalories = 2729
|PortionCalories = 454
|Image = [[Image:Pavlova recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Wow Julia''

5/5 

You went to work on this one!

 [[User:Chef|Jerry, aka Chef]])
</tr></td>
</table>

{{RecipeIngredients
|'''For the meringue'''
| 4 [[Egg whites|egg whites]] (150g)
| 250g [[Caster Sugar|caster sugar]]
| 1 teaspoon [[White wine vinegar|white wine vinegar]]
| 1 teaspoon [[Cornflour|cornflour]]
| 1 teaspoon [[Vanilla extract|vanilla extract]]
|'''For the Chantilly cream'''
| 350ml [[Double Cream|double cream]]
| 70g [[Icing Sugar|icing sugar]]
| 1½ teaspoons [[Vanilla extract|vanilla extract]]
|'''To finish'''
| 500g soft [[Fruit|fruit]], washed and stalks removed
| 20g Flaked [[Almonds|almonds]]
}}
===[[Mise en place]]===

* Pre-heat the [[Oven|oven]] to 150° C (300° F - gas 2), [fan oven 130° C]

===Method===
{{RecipeMethod
|'''For the meringue'''
| Using a dinner plate as a guide cut out a circle of [[Baking|baking]] [[Parchment|parchment]].
| Whisk the [[Egg whites|egg whites]] until they form stiff peaks.
| Whisk in the [[Sugar|sugar]], 1 tablespoon at a time, until the [[Meringue|meringue]] looks glossy.
| Whisk in the [[Vinegar|vinegar]], [[Cornflour|cornflour]] and [[Vanilla|vanilla]].
| Spread the [[Meringue|meringue]] on the circle of [[Greaseproof paper|greaseproof paper]], creating a crater by making the sides higher than the middle.
| [[Bake]] for 1 hour, then turn off the heat and let the pavlova cool completely inside the [[Oven|oven]].
|'''For the Chantilly cream'''
| Whisk all of the ingredients in a chilled bowl until it has thickened.
| Do not over-whisk or you will end up with sweet [[Butter|butter]].
| Cover the bowl and keep in the [[Fridge|fridge]] until needed.
|'''To finish'''
| Using an [[Ice cream scoop|ice cream scoop]] or spoon, arrange dollops of the Chantilly [[Cream|cream]] in a circle on the outer edge of the flat bit of the [[Meringue|meringue]] base.
| [[Pile]] up the [[Fruit|fruit]] in the gap in the centre.
| Sprinkle the [[Cream|cream]] with flaked [[Almonds|almonds]] and serve.
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Australian recipes]]
[[Category:Sweets and desserts]]
[[Category:Vegetarian recipes]]
[[Category:Fruit recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/pavlova|#pavlova]] [[Special:Search/meringue|#meringue]] [[Special:Search/fruit|#fruit]] [[Special:Search/almonds|#almonds]] [[Special:Search/vanillaextract|#vanillaextract]] [[Special:Search/eggwhites|#eggwhites]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/cream|#cream]] [[Special:Search/icecreamscoop|#icecreamscoop]] [[Special:Search/frozen|#frozen]] [[Special:Search/vanilla|#vanilla]]
</code>

Pavlova - Revision history

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