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Clover Pavlova with Berries

Pav

Clover Pavlova with Berries

Recipe: Daleen van der Merwe
Serves: 8
Preparation:  20 minutes
Cooking: 75 minutes plus standing

 
INGREDIENTS
 
Pavlova
6 egg whites, at room temperature
1 pinch salt
250 g castor sugar
1½ tsp white vinegar
1 Tbsp corn flour

 
Topping
⅓ cup Clover Classic Dairy Snack (strawberry flavour)
1 cup cream, stiffly whipped 
mixed berries
mint leaves

 
METHOD

Pavlova

Preheat the oven to 150 °C. Draw a circle (20—22 cm in diameter) with a pencil on baking paper. Place the paper on a baking tray with the pencil side to the bottom.
Beat the egg whites with an electric beater until foamy, add the salt and keep on beating while you gradually add the castor sugar (a tablespoon at a time).
Keep on beating until the meringue is thick, light and glossy, and without any sugar crystals when you rub it between your fingers, about 6 minutes.
Add the vinegar and corn flour and beat for 2 minutes.
Spoon the meringue in the drawn circle on the baking paper. Spread with a spatula in a upwards movement as high as possible, with a slight hollow in the centre.
Reduce the heat to 120 °C and bake for 1 hour and 15 minutes. Turn of the oven and let the Pavlova cool completely in the oven.
 
Topping
Place the pavlova on a serving plate or cake stand. Fold the Dairy Snack into the whipped cream and spoon it into the hollow on top of the Pavlova. Place the berries on top and garnish with mint leaves.

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