Slowcooker Pavlova. This slow cooker pavlova recipe is the easiest pavlova that you will ever cook. The slow cooker has the perfect low-heat and even temperature that pavlovas require for a consistent good result. Serving Size: 6 Category: Cakes & Baking, Dessert, Slow cooker Prep Time: 15 mins Cook Time: 2 hours + 6 hours cooling time Ingredients: 6 egg whites 1 1/4 cups (230g) caster sugar 2 tsp cornflour 1 tsp vanilla extract Topping 600ml cream, whipped until thick 1 banana, sliced 2 kiwifruit, peeled and sliced 1 punnet strawberries, halved 6 tbsp passionfruit pulp Method: Step 1. Gather all ingredients. Line a six litre slow cooker with baking paper and set to high. Step 2. 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. Step 3. 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. Step 4. 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.
Posted on: Fri, 08 Aug 2014 05:49:10 +0000
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