Better Pav
Better Pav
08.11.23
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.
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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
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STEP 1
Preheat oven to 140ºC / 280ºF (bake – NOT Fan).
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STEP 2
Line a tray with baking paper.
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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.
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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.
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STEP 5
Add the vinegar to the cornflour and mix well. Beat into the eggs.
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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.
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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.
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STEP 8
Leave in the oven till completely cool – preferably overnight. Serve topped with cream and fruit.