Breville SHM2 Manual page 19

Pavlova
• 4 egg whites
• 200g caster sugar
• 2 tsp vinegar
• 3 tsp cornflour
• ½ tsp vanilla extract
1. Preheat the oven to 120ºC. Grease and flour 20cm round tin.
2. Using the clean dry mixer bowl whip the egg whites on a high speed until stiff peaks
are formed.
3. Gradually add the sugar, a teaspoon at a time to start. Beat well between each
addition. As mixture thickens add the sugar more quickly. This should take
approximately 5–8 minutes mixing time.
4. Reduce speed to 1 and fold through vinegar, cornflour and vanilla. Continue mixing
until mixture is stiff and glossy, approximately 2–3 minutes.
5. Spread half of the pavlova onto a prepared tray. Pipe the remaining mixture to form
border.
6. Bake for 1¼ – 1½ hours. If able, turn oven off and allow to cool in the oven overnight
or for a few hours.
Decorate as desired. Fresh cream and lots of fresh berries is delicious. Sprinkle with icing
sugar to finish off.
Eton Mess
• Meringue shell prepared and baked as per the Pavlova recipe
• 570ml double cream
• 450g fresh strawberries/raspberries, washed and hulled
• Mint leaves (optional)
1. Place the cream in the bowl and lightly whip until soft peaks are formed.
2. Break the meringue into small pieces and combine with the fruit and the cream.
3. Spoon into a glass dish decorating with some slivers of fresh mint.
4. Serve immediately.
recipes
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