SERVES 6 Persons PREPARATION TIME 20 min.
COOKING TIME 60 min.
- 4 egg whites from extra-large eggs
- Pinch salt
- 1 cup caster sugar
- 2 tsp vinegar
- 2 tbsp corn flour
- 2 tbsp cocoa
Preheat oven to 150◦C (130◦C fan).
Beat egg whites and salt in the SuperSonic OR using the a Mixing Bowl with a handheld mixer until soft peaks form. Gradually add sugar a tablespoon at a time, beating until firm and glossy and sugar has completely dissolved. Add the vinegar, corn flour and cocoa, beat just until mixed in.
Blob then spread mixture gently using a spatula onto a baking tray or silicone form. Reduce temperature to 120◦C and cook for 1 hour, 15 minutes, or until dry. Turn off oven and allow to cool inside with the door slightly ajar.
Gently remove pavlova to a serving plate. Serve with whipped cream and extra toppings of choice.
Tupper Tip: Make 2-3 and layer with whipped cream.