Pavlova Clouds

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Pavlova Clouds
Main INGREDIENTS
  • Dairy
Ingredients
Method

Ingredients

  • 4 large free-range eggs, separated
  • 220g caster sugar
  • 3 teaspoons of cornflour
  • 1 teaspoon vinegar
  • 250ml cream, whipped
  • Your choice of topping/flavour (see method)

  • Method

  • 1
    Preheat the oven to 120°C (110°C fan oven).
  • 2
    Place the egg whites in a mixing bowl and, using an electric beater, beat until stiff peaks form.
  • 3
    Leaving the beater on high speed, beat in the caster sugar a little bit at a time until you have a stiff, glossy mixture.
  • 4
    Sift cornflour over meringue mix, add vinegar and fold through thoroughly.
  • 5
    Spoon the mixture into six Le Creuset Mini Bowls and place in the oven for 45 minutes.
  • 6
    Once the pavlovas have cooled, top with whipped cream and desired toppings.
  • 7
    Topping Options
  • 8
    Honeycomb
  • 9
    Passionfruit curd or lemon curd
  • 10
    White chocolate shavings
  • 11
    Strawberries, raspberries and pomegranate rubies
  • 12
    Frozen blueberries
  • 13
    Chopped pistachios and mint sprigs