This is a beautiful creamy, crunchy desert, easy to make and yummy to eat.
- 6 egg whites
- a pinch of salt
- 1 1/4 cups caster sugar
- 1 tsp vanilla
- 1 tsp vinegar
- 2 tsp cornflour
- 300 ml whipped cream
- raspberries or fruit to top
Preheat oven to 120 degrees celcius. Beat egg whites with salt until soft peaks form. Gradually add sugar about 1 tblsp at a time and beat until thick and glossy and sugar has dissolved.
Put a bit of mixture on your finger tips and rub your fingers together. If you can feel no sugar then you have mixed it enough. Add vanilla, vinegar and cornflour and mix until combined.
Place on a tray covered with baking paper and bake in oven for 1 1/2 hours or until hard and dry to touch,
I whipped my cream and then added frozen raspberries and mixed together and put on top of pavlova just before I served it. You can really put anything on top of it with the cream. I have even used peppermint crisp chocolate bars crushed up.
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4 thoughts on “PAVLOVA…”
These pavlovas sound delightful! Some sweetened cranberries sounds great for a fall treat. 🙂 I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!
Thanks for your comment and these pavs are as nice as they sound. Blessings.
Thank you for linking up with us at the Ultimate Virtual Cookies & Goodies Party and Giveaway! Be sure to visit the party Pinterest board to see your recipes and more. #ultimatecookieparty
I love raspberry desserts. This sounds delicious! Thanks for sharing it with Hump Day Happenings.