Easter Pavlova

YOU
8 servings
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A fun way to decorate your pavlova for Easter.

By Food24 November 03 2009
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Ingredients (12)

4.00 eggs — whites only, at room temperature
200.00 g sugar
salt — pinch
3.00 ml vinegar — white
5.00 ml cornflour
5.00 ml orange — zest only
TOPPING
250.00 cream
fruit — fresh or tinned
Easter variation:
chocolate — Easter eggs
chocolate — eggs
ribbons and easter decorations
chocolate — Ferrero Rocher
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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.



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