the Breville Test Kitchen
Pavlova
The Bakery Chef Hub makes quick work of transforming the humble egg white into a billowy meringue perfection. Cooked low and slow for a crisp exterior and soft marshmallow middle, just whip up the cream and pile on the berries.
4 hrs total time
25 mins active time
Medium
Serves 8
Ingredients
Measurements:
6 large egg whites
1½ cups (300 g) caster sugar
1¼ cups (300 ml) thickened cream
To serve
Sliced strawberries
Passionfruit pulp
Instructions
- 1Preheat the oven to 140°C. Grease a baking tray. Mark a 23cm circle on a sheet of baking paper. Place the paper, marked-side down on the baking tray.
- 2Assemble the mixer using the 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 whisking for 10 minutes, or until the sugar dissolves and the egg whites are thick and glossy.
- 4Spoon the meringue onto the prepared baking tray, 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 clean mixing bowl and whisk attachment. Add the cream to the bowl. Slowly turn the mixer to Cream/Beat setting and whisk until soft peaks form.
- 8Top the pavlova with the whipped cream, strawberries and passionfruit pulp. Serve.
