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A Perfect Pantry

Strawberry and Pomegranate Pavlova

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      15 min
      1 hr 45 min
      2 hr


    • 7 x 59g free range egg whites
    • 1 3/4 cups caster sugar
    • 200ml cream
    • 1/4 cup pure icing sugar sifted
    • 2 punnets strawberries hulled, quartered
    • 3/4 cup pomegranate jewels


    1. Preheat a fan forced oven to 150°C. Line an oven try with canola oil spray and baking paper.
    2. In a clean dry bowl, whisk the egg white with an electric mixer until it forms soft peaks. Continue to beat on high adding the sugar 1 tablespoon at a time until thick and glossy.
    3. Dollop onto the baking tray and form a round dome shape with a clean spatula. Place into the oven for 1 hour and 45 minutes. Place a wooden spoon into the oven door and allow the pavlova to stand in the oven until the oven is completely cooled.
    4. Pour the cream into a bowl and whisk until soft peaks form. Add the icing sugar and whisk until firm peaks form. Pour over the pavlova and top with strawberries and pomegranate seeds.

    This recipe was developed using a Kambrook Appliance.


    • Hand MixerHand Mixer
    • PowerMIx Combo Stand MixerPowerMIx Combo Stand Mixer
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    Guest 12 August 2022

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