Dianne's 'tis the season pavlova

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How to make Dianne's 'tis the season pavlova

  • Yield : 8
  • Prep Time : 0:25
  • Cook Time : 1:20
  • Total Time : 1:45

Ingredients

  • 6 eggwhites
  • 2 cups (440g) caster sugar
  • 1/2 jar vanillin sugar (see note)
  • 1 tablespoon cornflour
  • 1 tablespoon white vinegar
  • 300ml pure cream
  • 250g (1 punnet) blueberries
  • 2 kiwifruit, peeled, sliced

Method

  • Step 1 Preheat oven to 180°C. Draw a 22cm (diameter) circle on a sheet of baking paper. Place, pencil side down, on a round ovenproof plate. Using an electric mixer, beat eggwhites until stiff peaks form. Gradually add the caster sugar, vanillin sugar, cornflour and vinegar, beating constantly until thick and glossy. Spoon meringue onto baking paper, using the circle as a guide.
  • Step 2 Reduce oven to 150°C and bake for 20 minutes. Reduce oven to 130°C and bake for 1 hour. Turn off oven and open oven door. Cool completely in oven.
  • Step 3 Beat cream until thick. Top pavlova with cream, blueberries and kiwifruit. Serve.

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