the Breville Test Kitchen

Pavlova

Name: Pavlova
Cook time: 1500 s
Total time: 14400 s
Yield: Serves 8
Ingredients: 6 large egg whites; 1½ cups (300 g) caster sugar; 1¼ cups (300 ml) thickened cream; Sliced strawberries; Passionfruit pulp

The Bakery Chef Hub makes quick work of transforming the humble egg white into a billowy meringue perfection. Cooked low and slow for a crisp exterior and soft marshmallow middle, just whip up the cream and pile on the berries.

The Bakery Chef™ Hub

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4 hrs total time

25 mins active time

Medium

Serves 8

Ingredients

Measurements:

6 large egg whites
1½ cups (300 g) caster sugar
1¼ cups (300 ml) thickened cream

To serve

Sliced strawberries
Passionfruit pulp

Instructions

1
Preheat the oven to 140°C. Grease a baking tray. Mark a 23cm circle on a sheet of baking paper. Place the paper, marked-side down on the baking tray.
2
Assemble the mixer using the 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.
3
Gradually add the sugar and continue whisking for 10 minutes, or until the sugar dissolves and the egg whites are thick and glossy.
4
Spoon the meringue onto the prepared baking tray, using the marking as a guide, shape the side into a dome.
5
Bake for 1 hour, or until the pavlova is dry and crisp.
6
Turn the oven off and allow the pavlova to cool in the oven with the door ajar.
7
Once cooled, assemble the mixer using the clean mixing bowl and whisk attachment. Add the cream to the bowl. Slowly turn the mixer to Cream/Beat setting and whisk until soft peaks form.
8
Top the pavlova with the whipped cream, strawberries and passionfruit pulp. Serve.

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