- 6 Eggs - Separated
- 11/4 Cups Caster Sugar
- 1 tsp Vanilla Extract
- 2 tsp White Vinegar
- 2 tsp Cornflour
- 300ml Bulla Thickened Cream
- 1 tsp Queens Vanilla Bean Paste
- 1 x tbsp Icing Sugar
- Any fruit topping you choose
- Fresh mint leaves
Preheat oven to 130 degrees (fan forced).
In a stand mixer, whisk the egg whites until foamy and add caster sugar 1 tablespoon at a time until fully dissolved and the meringue is glossy. Add extract, white vinegar, cornflour and mix.
On a greased and lined cookie sheet, spoon the meringues onto the traced out circles. With an offset spatula, brush the meringue in an upwards motion leaving a hollow in the middle, so it’s easier to scoop the cream/topping.
Place the cookie sheet in the oven and turn down to 110 degrees for 1 hour. Turn oven off and open door slightly. Leave meringue in the oven until completely cooled and if not eaten straight away, store in an airtight container.
In a stand mixer, add the cream, vanilla bean paste and icing sugar and beat until stiff peaked.
Topping: Add choice of fruit topping
On a plate, VERY carefully place the meringue and spoon on the Chantilly cream. Top with fruit. Garnish with mint and serve immediately.
Make sure all the sugar is dissolved before spooning onto tray otherwise it will weep liquid when cooled down.
The quantity is enough for either 1 large pavlova or 6 generous sized ones. I laid out the baking paper and placed a ramekin, traced around it with a pencil and repeated 6 times. I then turned the baking paper over and spooned the mixture on.
Prep Time: 60 mins
Cook Time: 60 mins