Traditional Pavlova with Berries

Traditional Pavlova with Berries
Serves 6
Now that the warmer weather and BBQ season is well and truly here, there is no better time to make this traditional Pavlova!
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Prep Time
30 min
Cook Time
1 hr 20 min
Total Time
1 hr 50 min
Prep Time
30 min
Cook Time
1 hr 20 min
Total Time
1 hr 50 min
Ingredients
  1. 350g of pure icing sugar
  2. 8 egg whites (use 700g eggs)
  3. 1 teaspoon of vanilla extract
  4. 1 dessertspoon of vinegar
  5. 1/2 teaspoon of cream of tartar
  6. A pinch of salt
  7. 300ml of thickened cream
  8. Extra icing sugar and vanilla extract to add to the whipped cream
  9. 250g of strawberries to decorate
  10. 100g of raspberries to decorate
Instructions
  1. Preheat your oven to 150 degrees and line a large baking tray with foil.
  2. Clean your mixing bowl and beaters with hot water and detergent before cleaning for a second time with some vinegar and hot water. Make sure you dry the beaters and bowl well with a clean towel.
  3. Separate the eggs and place the whites into your clean and dry mixing bowl and add the cream of tartar and a pinch of salt. Use the electric beaters to mix together until stiff white peaks form.
  4. Add approximately half of the icing sugar, vinegar and vanilla extract into the bowl before beating on a high speed until the sugar has dissolved.
  5. Add the remaining sugar and continue to beat on a high speed until it has completely dissolved and mixture is thick and creamy.
  6. Pour the mixture onto the prepared baking tray, reduce heat of the oven to 120 degrees and bake for exactly one hour and 20 minutes.
  7. Turn oven off and allow the Pavlova to cool completely.
  8. Combine the thickened cream with a tablespoon of icing sugar and a couple of drops of vanilla extract until beat with an electric mixer until soft peaks form.
  9. Spoon the whipped cream over the top of the cooled pavlova and decorate with your favourite berries.
  10. Spoon the whipped cream over the top of the cooled pavlova and decorate with your favourite berries.
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