PAVLOVA - FROM EDMONDS CLASSICS: NEW ZEALANDER'S FAVOURITE RECIP
Make and share this Pavlova - from Edmonds Classics: New Zealander's Favourite Recip recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180 deg C (350 F).
- Using an electric mixer, beat egg whites and caster sugar for 10 - 15 minutes or until thick and glossy.
- Mix vinegar, vanilla and cornstarch together in a small bowl, then add to the meringue. Beat on high speed for a further 5 minutes
- Line an oven tray with baking paper. Draw a 22cm (about 9 inches) circle on the baking paper. Spread the pavlova to within 2cm (1 inch) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface. Place pavlova in preheated oven then immediately turn the temperature down to 100 deg C (210 F). Bake pavlova for 1 hour.
- Turn off oven. Open oven door slightly and leave pavlova in the cooling oven until it is completely cool. Carefully lift pavlova onto a serving plate. Decorate with whipped cream, fresh berries and mint leaves. Serves 6.
- If you don't have baking paper, you can use aluminium foil. I don't open the oven door here (in Kuwait) because the oven cools too quickly as the fan continues to run till the oven is cool.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dell Bland
[email protected]This is the best pavlova recipe I've ever tried. It's easy to make and always turns out delicious.
Lex Trott
[email protected]I love this recipe! The pavlova always turns out perfect, and it's a great way to impress my guests.
Tai'Lynn Sears
[email protected]This recipe is a keeper! The pavlova was delicious, and I will definitely be making it again.
Wanda Portnoy
[email protected]I've always been intimidated by pavlova, but this recipe made it seem easy. The results were stunning, and I'm so glad I gave it a try.
Matthew Nicholson
[email protected]This was my first time making pavlova, and it turned out great! The instructions were easy to follow, and the dessert was a hit with my family.
Ebad Mughal
[email protected]I've tried many pavlova recipes, but this one is by far the best. The meringue is always perfect, and the filling is light and fluffy.
Zahangir Alam
[email protected]The Edmonds cookbook is a New Zealand classic for a reason, and this pavlova recipe is no exception. It's easy to follow and results in a beautiful and delicious dessert.
bizu gurung
[email protected]This recipe has become a go-to for my family and always impresses my guests. The result is a tall, pillowy, and airy meringue that is perfectly crisp on the outside and soft and marshmallowy on the inside. I highly recommend this recipe to anyone loo