Better Pav

Better Pav

08.11.23
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How to make the perfect pavlova. It's a Kiwi summer classic, and no BBQ (or Christmas) would be complete without a good old pav.

  • Servings
    8
  • Prep Time
    60mins
  • Cook Time
    90mins
  • Total Time
    150mins
Ingredients
  • Makes 1 Large Pavlova
  • 150g Free Range Better Egg Whites (about 7)
  • Pinch Cream of Tartare
  • 220g Caster Sugar
  • 2 tsp White Vinegar
  • 2 tsp Maize Cornflour
  • Cream and Fruit to decorate
Directions
  • STEP 1

    Preheat oven to 140ºC / 280ºF (bake – NOT Fan).

  • STEP 2

    Line a tray with baking paper.

  • STEP 3

    In a large (non-plastic) bowl, beat the Better egg whites till soft peaks form on a medium speed – 20-25 minutes. Add cream of tartare.

  • STEP 4

    Add the sugar 1 Tbsp at a time – beating about a minute between each. The mixture should get shinier and thicker with each lot of sugar added – it takes about 10-15 minutes.

  • STEP 5

    Add the vinegar to the cornflour and mix well. Beat into the eggs.

  • STEP 6

    Draw a dinner plate size circle on the baking paper, turn upside down and spoon the egg mixture onto the paper staying within the lines. Flatten the top.

  • STEP 7

    Reduce oven temperature to 110ºC / 230ºF (bake – NOT Fan) Bake for 1.5 hours until it is dry and crisp and lifts off the paper easily.

  • STEP 8

    Leave in the oven till completely cool – preferably overnight. Serve topped with cream and fruit.

Next Recipe
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