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
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

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.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
/Food

Instagram: @Food24_sa

 
 
 

We're talking about ...

 
Summer food trends!
All the hottest summer recipes!
 

Restaurants

 
Nourish Cafe

Nourish is a soul-food cafe, with excellent coffee & special teas.

 

Find a restaurant

 
 
 

Jobs - Find your dream job

Property - Find a new home

Travel - Look, Book, Go!

Magical Massinga

Spend 5 nights at the gorgeous Massinga Beach Lodge in Mozambique and only pay for 4 from R13 220 per person sharing. Includes return flights, accommodation, transfers and romantic turndown.Book now!

Kalahari.com - shop online today

Seen something you like in our catalogue?

Find the perfect gift and save up to R5000 – As seen on the catalogue. Hurry and shop now!

Top 20 health books for 2014

Start eating and living a healthy lifestyle using guidelines and tips from these top health cookbooks. Shop now!

Food steamers

Eat healthy with our range of food steamers. Shop now!

Jamie Oliver homeware

Knife sets, blenders, steamers, frying pans and so much more. Shop now!

Save R120 on the Mellerware cordless kettle

Get the Milan stainless steel cordless kettle, for only R249. Offer valid while stocks last. Buy now!
 
 
There are new stories on the homepage. Click here to see them.