Ingredients
4 egg whites
1 cup caster sugar
1 Tbsp cornflour
1 tsp vanilla
2 tsp vinegar
Filling
1 cup cream, whipped
1 bananna, sliced
1/4 cup pineapple pieces
1 passionfruit
1 kiwi fruit, sliced
4 glace' cherries
Utensils needed
20cm (8 inch) springform pan, dusted with 1/2 tsp cornflour
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Directions
Set oven to 110C (225F). Beat Egg whites until stiff. Add sugar
gradually and continue to beat until mixture is stiff. Fold in cornflour,
add vanila and vinegar. Pile on oven tray or place in springform pan.
bake at 110C (225F) for 1 1/4 - 1 1/2 hours, until firm, without allowing
pavlova to color. Cool on tray. Spread pavlova with half of whipped
cream/ Cover this with fruit. Decorate with remainder of whipped cream
and cherries.
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