the Breville Test Kitchen
Pavlova
The Bakery Chef™ makes short work of transforming the humble egg white into a billowy meringue perfection. Cooked low and slow for a crisp exterior and soft mallow middle, just whisk up the cream and pile on the berries.
the Bakery Chef™
4 hrs total time
25 mins active time
Medium
Serves 8
Ingredients
Measurements:
6 large egg whites
1½ cups (300 g) superfine sugar
1¼ cups (300 ml) whipping cream
To serve
Sliced strawberries
Passionfruit pulp
Instructions
- 1Preheat the oven to 140°C. Grease a baking sheet. Mark a 23cm circle on a sheet of parchment paper. Place the paper, marked-side down on the baking sheet.
- 2Assemble the mixer using the glass mixing bowl and whisk attachment. Add the egg whites to the bowl. Slowly turn the mixer to AERATE/WHIP setting and whisk until soft peaks form.
- 3Gradually add the sugar and continue beating for 10 minutes, or until the sugar dissolves and the egg whites are thick and glossy.
- 4Spoon the meringue onto the prepared baking sheet, using the marking as a guide, shape the side into a dome.
- 5Bake for 1 hour, or until the pavlova is dry and crisp.
- 6Turn the oven off and allow the pavlova to cool in the oven with the door ajar.
- 7Once cooled, assemble the mixer using the stainless steel mixing bowl and whisk attachment. Add the cream to the bowl. Slowly turn the mixer to CREAMING/BEATING setting and whisk until soft peaks form.
- 8Top the pavlova with the whipped cream, strawberries and passionfruit pulp. Serve.