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Desserts
Pavlova
Preparation time: 130 minutes
Serves 6–8
Ingredients
5 egg whites
275 g sugar
1 tsp. vanilla essence
1 tsp. white vinegar
600 ml cream
1 tbsp. icing sugar
500 g blueberries
500 g strawberries
500 g raspberries
Accessories
Baking tray(s)
Preparation
Whisk the egg whites until soft peaks
form. Gradually add sugar, beating well
after each addition until the meringue is
stiff and glossy. Carefully fold in the
vanilla essence and vinegar.
Use one baking tray for one large
pavlova, or two baking trays for several
small pavlovas. Grease and line with
baking paper. Spread the mixture onto
the baking paper to form a circle
approx. 3–4 cm deep. For individual
pavlovas, spoon mounds of meringue
(about the size of small apples, or
approx. 8 cm in diameter) onto 2 baking
trays lined with baking paper. Bake in
the oven.
Whip the cream and icing sugar until
soft peaks form. Spread evenly over the
meringue once cooled. Garnish with
fruit.
178
Recommended settings
One large meringue
Oven function: Automatic programmes
Programme: Desserts \ Pavlova \ One
large
Shelf level: See display
Programme duration: approx. 100
minutes
Several small meringues
Oven function: Automatic programmes
Programme: Desserts \ Pavlova \
Several small
Shelf level: See display
Programme duration: approx. 60
minutes
Alternative settings
One large meringue
Oven function: Fan Plus
Temperature: 110 °C
Heating-up phase: Normal
Crisp function: On
Shelf level (1 tray): 2 [1] (1)
Shelf level (2 trays): 1 + 3 [2 + 4) (–)
Duration: 80 minutes
Continued cooking duration with the
oven switched off and the door open:
20 minutes
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