Ingredients
6 egg whites
1 cup caster sugar
(230g)
2 tsp cornflour
1 tsp vanilla extract
600ml cream
for topping, whipped until thick
1 banana
for topping, sliced
2 kiwifruit
for topping, peeled and sliced
1 strawberries
for topping, halved
6 tbsp passionfruit pulp
for topping
Equipment
- 1 six litre slow cooker
- 1 baking paper
- 1 mixer
- 1 metal spoon
- 1 clean tea towel
- 1 whisk
Instructions
- Gather all ingredients. Line a six litre slow cooker with baking paper and set to high.
- Using a mixer, beat the egg whites until stiff and glossy. Then add the caster sugar a little at a time, with the mixer running, until all caster sugar is incorporated. Add the cornflour and vanilla extract and beat until just mixed in.
- Pour mixture into lined slow cooker and smooth over the top with a metal spoon. Place a clean tea towel over the top of slow cooker and place the lid on top of the tea towel (this absorbs any condensation while still allowing the pavlova to set). Cook for 2 hours on high setting and turn slow cooker off and leave until entirely cooled.
- Remove by lifting pavlova from the slow cooker carefully using the baking paper. Top with fresh cream and decorate with fruit. Spoon over passionfruit pulp and serve.
Notes
Tip
To ensure that your pavlova mix is of the right consistency you can turn the bowl upside down and if the mixture stays in the bowl it is ready to cook.
Tip
The tea towel is safe to leave under the lid of the slow cooker as it becomes slightly damp and is never in danger of catching fire.
Tip
You will need a good mixer or a very strong beating arm and a whisk to mix this pavlova mixture.
Storage
Refrigerate any uneaten portions to keep the cream fresh.
