Easter Pavlova



 
A fun way to decorate your pavlova for Easter.
 
 
 

Ingredients

 
  • 4
    egg whites (at room temperature)
  • 200
    g
    sugar
  • pinch salt
  • 3
    ml
    white vinegar
  • 5
    ml
    cornflour
  • 5
    ml
    grated orange rind
  • TOPPING
  • 250
    cream
  • fresh or canned fruit of your choice
  • Easter variation:
  • Baby colourful Easter eggs
  • Chocolate eggs
  • Ribbons and Easter decorations
  • Ferrero Rocher or any other chocolates for decoration
Servings: Change Serving
 
 

Method

 
1. Whisk the egg whites until very stiff, then gradually add 3/4 of the sugar, beating all the time. The mixture should hold soft peaks. 2. Fold in the remaining sugar. 3. Fold in the salt, vinegar and cornflour. 4. Lastly, fold in the grated orange rind. 5. Mark a circle of approximately 20 cm in diameter on a sheet of greaseproof paper, which has been sprayed with a non-stick spray. 6. Using a spoon, heap the meringue onto the paper, to fit the marked circle. Do not smooth it too much. A slightly rough texture looks most attractive. 7. Bake at 150 ºC for approximately 1 1/2 hours. The meringue should be just starting to colour and should sound hollow when lightly topped. Leave to cool. 8. To serve, carefully remove the pavlova from the greaseproof paper, and place it on a serving dish. 9. Whip the cream until fairly stiff and smooth on top of the pavlova. Then decorate with fresh fruit of your choice, for example spoon a little granadilla pulp in the centre of the cream and position mandarin segments around the edge.
Add lots of colourful little chocolate eggs and decorate your platter with chocolates, ribbons and eater eggs of your choice for some Easter fun.
 

Read more on: bake  |  eggs
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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