228 Pavlova Oven setting: CircoTherm® or Baking and METHOD Roasting Assist Preheat oven on CircoTherm® to 100°C or select Baking and Roastg ssst > Baking > Pavlova and Serves: 8–10 servings adjust the temperature to 100°C. Line the enamel tray Preparation time: 15 minutes with baking paper. Cooking time:2 hours 30 minutes (includes preheating time) In a large bowl of an electric mixer, beat the egg whites Level of difficulty: Medium and salt until soft peaks form. Slowly add the sugar in three batches. Add the vanilla. Beat meringue until stiff peaks form and all of the sugar has dissolved. Check INGREDIENTS the mixture by rubbing a small amount between your fingers. PAVLOVA 5 egg whites, at room temperature Using a wire whisk, fold in the cornflour and vinegar. Pinch of salt Spoon the meringue onto the prepared tray and flatten out using a spatula to approximately25cm in 300g caster sugar diameter. Use a spatula to shape the edges and to pull ½ tsp vanilla extract the meringue mixture up, making a crown like finish. 3 tsp cornflour 1½ tsp vinegar Place in the oven and cook for 2 hours or the time suggested by Baking and Roasting Assist. Leave the CREAM Pavlova in the oven to cool for at least 30 minutes or 300ml thickened cream until completely cool. 1 tsp vanilla extract Put the cream, vanilla and sugar in a medium bowl. 1 tbsp caster sugar Whisk until soft peaks form. Place the Pavlova on to a serving plate and spread with whipped cream. Dress 1 punnet strawberries, hulled and quartered with the strawberries, raspberries and blueberries. Cut 1 punnet raspberries passionfruit in half and spoon pulp over the top of the 1 punnet blueberries berries. 2 passionfruit THE NEFF AUSTRALIA COOKBOOK DESSERTS