o baking.
For a Large Pavlova- Draw a 22-25 cm
Combine strawberries, sugar & malibu & stir gently to coat, set aside for approx 30 minutes.
Combine cream, vanilla extract, custard & pavlova nests in a bowl.
Divide one third of the srawberries in syrup among 6 dessert glasses, top with cream mixture and repeat layers.
Garnish with toasted coconut to serve.
br>Stir flour into a large bowl then stir in sugar
hopped chocolate.
Spoon the pavlova into the circle on the
ven off but leave the pavlova in the oven to become
ntil stiff, then incorporate other pavlova ingredients and mix until thick
eat to 200\u00b0F. Bake pavlova in lower half of oven
nto the meringue. With a large star-shaped pastry tip, pipe
ff, leave door closed, allow pavlova to cool in oven.
This mixture will make one large Pavlova.
Shape the meringue on
you will need about 8 large passionfruit to extract pulp). Place
rom oven and turn the pavlova out onto a clean tea
he oven, but leave the Pavlova inside to cool, with the
archment paper.
In a large bowl, beat egg whites until
Making the Pavlova:.
Using an electric mixer
emove the paper and leave Pavlova to cool. (it will shrink
FOR THE PAVLOVA: In a large bowl of an electric mixer,
he meringue and, using a large spatula, fold together. Lastly, fold
nd glossy.
Using a large clean metal spoon, gentley fold
320 degree F).
Grease pavlova plate (or baking/cookie sheet