Cooking Instructions
- 1
preheat oven to 150°F celcius
- 2
beat egg whites till soft peaks form
- 3
add caster sugar and whisk on low speed for 3 minutes. then whisk in high speed till thick and glossy (about 20 min)
- 4
add cornflour, white vinegar and vanilla and whisk for 3 more minutes
- 5
grease a baking tray lighty and cut out a 12cm radius circle from baking paper
- 6
spoon the mixture onto the baking paper. smoothing into a cake shape
- 7
reduce oven heat to 120 and bake for 1 hr and 20 minutes or till the top is no longer soft.
- 8
turn the oven off and let the pavlova cool in the oven with the door slightly ajar
- 9
meanwhile whisk the double cream with the icing sugar till peaks form
- 10
using a double boiler melt the chocolate and then fold into cream slowly
- 11
when pavlova has cooled down completely spread the lindt cream ontop and add berries
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