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Pavlova


Ingredients

  • 4 eggwhites
  • 1½ cups (330g) caster sugar
  • 1½ teaspoons vinegar
  • 1½ teaspoons vanilla extract
  • ¾ cup (180ml) cream, whipped
  • 3 bananas, sliced
  • pulp of 3 passionfruit

Method

  1. Preheat oven to 200°C without fan. Line a baking tray with baking paper and mark a 23cm circle.
  2. Using an electric mixer, beat eggwhites and a pinch of salt until firm peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly, until thick and glossy. Gently fold in vinegar and vanilla extract. Spoon large dollops of meringue inside circle on prepared tray. Using a metal spatula, smooth over to shape pavlova. Mark decorative grooves around sides (opposite, inset) and slightly indent top to accommodate filling.
  3. Put pavlova in oven, and reduce temperature to 150°C without fan. Bake for 1 hour. Turn off oven. Leave to cool completely with door ajar.
  4. Place pavlova on a serving plate and cover with whipped cream. Top with banana slices and passionfruit pulp to serve.
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