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Classic Pavlova With Pimp The Pav

Classic Pavlova With Pimp The Pav

And On The


Day Of Christmas, We Are Serving

Classic Pavlova
With With Pimp The Pav

A little twist on a standard pav - This recipe is easy and looks really cool on a cake stand. A great alternative use for this product is to layer crushed meringues, whipped cream, and pimp the pav in a clear glass with strawberry and kiwi fruit slices, for a pretty dessert option that only takes ten minutes.


200g Room Temp Egg Whites (about 6 large eggs)
320g Castor Sugar
1 tsp Cream Of Tartar
1 tbsp Cornflour
500ml Cream
1 tsp Vanilla Extract
1 tbsp Icing Sugar
Pimp The Pav Topper



Beat egg whites and cream of tartar to soft peaks.


Gradually add sugar a few tablespoons at a time on a medium to high speed. Keep adding until all the sugar is added, and beat until all the sugar is dissolved. Rub some between your fingers to check it’s dissolved. You shouldn’t feel any sugar granules.


Then beat in cornflour.


Shape onto a lined baking tray.


Bake at 120ºc fan bake for 3 hours then turn the oven off and leave to cool. Do not open the door at any stage.


To assemble the pavlova, whisk the cream with vanilla and icing sugar to form soft peaks, do not over whisk. Cover the top of the pavlova in whipped cream just before serving and sprinkle over the Pimp The Pav topper. Serve immediately.


Dairy Free: Use whipped coconut cream instead of cream.

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