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PAVLOVA
Chrissy Siggee, Chrissy Siggee
Published 11/21/2009
- 5:00 p.m. CST
6 egg whites
1 ½ cup super fine sugar
1 teaspoon pure vanilla
2 cups pure cream - whipped
Variety of fresh berries
1. Pre- heat oven to 150C/300F
2. Line a 23cm/9inch round baking tin with baking paper
3. Using electric mixer, (pre-chilled beater blades) beat until egg whites are stiff
4. Beat in sugar, ½ cup at a time
5. Gently stir in vanilla (mixture should look glossy)
6. Spoon Pavlova mix into prepared tin
7. Bake for 1 ½ hours
8. Cool. Invert onto a small serving plate and decorate with pure cream and berries
9. Keep refrigerated until ready to eat
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