Pavlova Shell – a delicious recipe with cornflour, Pavlova, egg whites, caster sugar, vanilla, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 160 degree C (320 degree F).
2
Grease pavlova plate (or baking/cookie sheet will do) well, sprinkle liberally with cornflour , shaking off excess.
3
Combine all ingredient for pavlova into a small mixing bowl of mixer and beat at high speed for 15 minutes.
4
Place meringue in centre of greased plate and spread over plate (in a 8 to 9 inch circle) or if preferred pipe onto the plate making it slightly thicker at the edges, so a dip is formed for filling.
5
Bake for 15 minutes at 160 degree C (320 degree F), lower temperature to 110 degree C (210 degree F) and bake for a further 30 minutes.
6
LET PAVLOVA GO COLD IN THE OVEN (DO NOT REMOVE TILL COLD).
7
Fill with whipped cream and decorate with sliced seasonal fruit of choice (eg bananas, kiwifruit, berries and passionfruit are some suggestions).
578
kcal
Calories
25
g
Fat
77
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: cornflour, Pavlova, 4 egg whites, 1 1/2 cups caster sugar (you could use as little as 1/2 cup), and more.
Yes, Pavlova Shell falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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