PREP TIME: 15 MINS
COOK TIME: 1 ½ HOURS
SERVES: 10-12

INGREDIENTS:

• 4 egg whites
• 1 ¼ cups caster sugar
• 1 tablespoon corn flour
• 1 teaspoon vinegar
• ½ teaspoon vanilla
• 1 tablespoon hot water

TOPPING:

• 300ml Devondale All Rounder Thickened Cream, whipped
• Blueberries, mango slices, and passionfruit to decorate

INSTRUCTIONS:

1. PREHEAT OVEN: Preheat the oven to 140°C or 120°C fan-forced.
2. MIX INGREDIENTS: Put all the pavlova ingredients (egg whites, caster sugar, corn flour, vinegar, vanilla, and hot water) into a stand mixer. Add the hot water last.
3. WHISK: Whisk the mixture for ten minutes on high speed. The mixture should look shiny and hold stiff peaks.
4. PREPARE BAKING TRAY: Line a large flat baking tray with baking paper. Spoon the meringue mixture into the center of the tray and shape it like a nest using the back of your spoon. Aim for a 20cm round shape.
5. BAKE: Bake the pavlova in the preheated oven for 1 ½ hours on the middle shelf. Allow it to cool in the oven. The pavlova should be crunchy on the outside and soft like marshmallow on the inside.

TOPPING:

1. WHIP CREAM: Top the cooled pavlova with the lightly whipped Devondale All Rounder Thickened Cream.
2. ADD FRUITS: Decorate the pavlova with fresh fruits of the season. You can use blueberries, mango slices, and passionfruit.

TIP:

If the fruits are not in season, you can use tinned mango and passionfruit pulp as a substitute. If you need a larger pavlova, double the ingredients.

Here are a few variations you can try for the classic pavlova recipe:

1. Chocolate Pavlova: Add 2 tablespoons of cocoa powder to the pavlova mixture before baking to create a delicious chocolatey twist. You can also fold in some chocolate chips for extra indulgence.
2. Berry Delight: Instead of the standard fruit toppings, use a mix of fresh berries such as strawberries, raspberries, and blueberries. You can even macerate the berries with a little sugar to make a juicy berry compote.
3. Passionfruit and Mango: Use passionfruit pulp and fresh mango slices for a tropical variation. The sweet and tangy flavors of passionfruit complement the meringue beautifully.
4. Citrus Zest: Add the zest of an orange, lemon, or lime to the pavlova mixture for a burst of citrus flavor. This works well with a dollop of tangy lemon curd on top.
5. Nutty Crunch: Sprinkle chopped nuts like toasted almonds or hazelnuts on top of the whipped cream for added texture and a nutty flavor profile.
6. Coffee Infusion: Add a tablespoon of instant coffee granules to the pavlova mixture for a subtle coffee flavor. Top with a dusting of cocoa powder for a mocha twist.
7. Spiced Pavlova: Incorporate warm spices like cinnamon, nutmeg, or cardamom into the pavlova mixture for a cozy and aromatic dessert. This pairs well with autumn fruits like poached pears.
8. Raspberry and White Chocolate: Fold in freeze-dried raspberry powder into the pavlova mixture and add white chocolate shavings on top. The sweet-tart raspberry flavor complements the meringue, and the white chocolate adds creaminess.
9. Tropical Paradise: Use a combination of tropical fruits like kiwi, pineapple, and passionfruit, along with some toasted coconut flakes, to give your pavlova a refreshing and exotic twist.
10. Eton Mess Inspired: Create an Eton Mess-inspired pavlova by folding crushed meringue pieces into the whipped cream, along with fresh berries. This adds a delightful crunchy texture to the creamy pavlova.