Serves: 12
Hands-on time: 20 minutes
Hands-off time: 2 hours
INGREDIENTS
6 large egg whites, room temperature
¼ tsp cream of tartar
1 ½ cups Selati Icing Snow, sifted, plus extra for garnish
Serving suggestion:
Whipped cream
Multi coloured chocolate eggs
METHOD
1. Preheat the oven to 120°C and prepare a baking tray by lining it with baking paper. Draw a 23cm circle on the paper, then flip it over so that the circle is facing downward.
2. In a large clean bowl, whisk the egg whites and cream of tartar with an electric beater on medium speed until frothy. *Chef’s tip: use room temperature egg whites as they whip better!
3. Gradually add the Selati Icing Snow, one tablespoon at a time, while continuing to beat the mixture for about 30 seconds between each addition. Keep beating until the meringue becomes smooth and glossy. This process should take around 10 minutes in total. *Chef’s tip: adding the sugar gradually ensures a stable meringue!
4. Dab a small amount of meringue on the underside of the corners of the baking paper to adhere it to the baking tray.
5. Spoon the meringue mixture onto the tray within the drawn circle. Use a spatula or spoon to shape the mixture into a tall circle, creating ridges along the edges.
6. Bake for 90 minutes, or until the shell of the pavlova is firm.
7. Once the pavlova is fully baked, turn off the oven and allow it to cool completely inside the oven. *Chef’s tip: allowing the meringue to cool in the oven prevents it from cracking!
8. After the pavlova has cooled completely, generously spread whipped cream over its center.
9. Decorate with colourful eggs around the edges of the meringue and a generous dusting of Selati Icing Snow and serve and ENJOY!
