Thursday, November 30, 2023


Mackay and Whitsunday Life

Pavlova is surprisingly easy to make as long as you remember these few but important tips:



6 Large Eggs

1 1/2 Cups of caster sugar

1/2 Teaspoon All Spice

1 Teaspoon of Cinnamon

2 Teaspoons Ginger

1 Tablespoon Corn Flour

1 Teaspoon Apple Cider Vinegar

300ml Thickened Cream

1 Cup berries of your choice

1 Ginger bread man


Set oven to 150 degrees Celsius (A little lower if fan forced)

Line a baking tray with baking paper

Mix all your dry ingredients together in a bowl

In a separate bowl, add the egg whites (only)

Whisk the egg whites until they form soft peaks, then slowly add in your dry ingredients, one tablespoon at a time while still whisking (this will take a bit of whisking)

The sugar needs to be completely dissolved, so keep whisking.

Then add vinegar until whisked through

Spoon meringue onto your baking tray to make a circle around 25cm wide, leaving a hole in the centre

Bake for 50 minutes, then turn oven off and leave over night with the door slightly open (Place a tea towel in the door to keep it ajar)

The following day, you can store your pavlova in an airtight container, and it will keep for a couple of days.

Just before serving, whip your thickened cream, adding a couple of tablespoons of sugar.

Spoon cream on top of pavlova, place your cherries (and other berries) on top and crumble your ginger bread man over the top.

Dust with icing sugar and serve!

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