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Pavlova
Breville Test Kitchen

Breville Test Kitchen

Pavlova

The Bakery Chef™ makes short work of transforming the humble egg white into a billowy meringue perfection. Cooked low and slow for a crisp exterior and soft mallow middle, just whisk up the cream and pile on the berries.
the Bakery Chef™
the Bakery Chef™ Product Details

the Bakery Chef™

4 hrs total time

25 mins active time

Medium

Serves 8

Ingredients


Measurements:

  • large egg white icon
    6 large egg whites
  • superfine sugar icon
    1½ cups (10½ oz) superfine sugar
  • whipping cream icon
    1¼ cups (10 fl oz) whipping cream

To serve

  • sliced strawberries icon
    Sliced strawberries
  • passionfruit pulp icon
    Passionfruit pulp

Instructions

  • 1Preheat the oven to 275°F. Grease a baking sheet. Mark a 9-inch circle on a sheet of parchment paper. Place the paper, marked-side down on the baking sheet.
  • 2Assemble the mixer using the glass mixing bowl and whisk attachment. Add the egg whites to the bowl. Slowly turn the mixer to AERATE/WHIP setting and whisk until soft peaks form.
  • 3Gradually add the sugar and continue beating for 10 minutes, or until the sugar dissolves and the egg whites are thick and glossy.
  • 4Spoon the meringue onto the prepared baking sheet, using the marking as a guide, shape the side into a dome.
  • 5Bake for 1 hour, or until the pavlova is dry and crisp.
  • 6Turn the oven off and allow the pavlova to cool in the oven with the door ajar.
  • 7Once cooled, assemble the mixer using the stainless steel mixing bowl and whisk attachment. Add the cream to the bowl. Slowly turn the mixer to CREAMING/BEATING setting and whisk until soft peaks form.
  • 8Top the pavlova with the whipped cream, strawberries and passionfruit pulp. Serve.
Breakfast/Brunch
Sweets/Dessert
Kid Friendly
All
Gluten Free
Kid Friendly
Vegetarian
australian

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