pavlova grazing platter

Cooking Directions

• To make the Cream for the topping, Combine Bulla Double Cream and sifted icing sugar. Fold gently until just combined. Set aside or refrigerate until later use.
• Lay out the mini pavlovas, all the toppings and cream mixture and let everyone help themselves!
• If making the pavlova bases from home, Preheat the oven to 130°C (110°C fan-forced).
• Separate the yolks from the egg whites. Keep whites aside and use the yolks for another dish.
• Whisk the egg whites with a pinch of salt in a stand mixer on high speed until soft peaks start to form.
• Slowly add in 1 Tbsp of sugar at a time and continue whisking, making sure the sugar is fully absorbed before adding the next tablespoon. This should take approximately 10 minutes.
• Once all the sugar has been added, add the cornflour and mix for 1 minute.
• Add the white wine vinegar and mix for 30 seconds.
• Line 2 large baking trays with baking paper and lightly spray with cooking spray.*
• Divide the mixture into 10-12 equal portions between the 2 trays. Use the back of a spoon to create a slight indentation on the top of each pavlova.
• Place the trays in the oven and immediately reduce the heat to 120°C (100°C fan-forced). Bake for 50 minutes.
• Once cooked, turn the oven off and allow the pavlovas to cool inside the oven with the door slightly ajar for 1 hour.
• *Cook’s Notes: To help the baking paper remain flat, add a small 1cm dollop of pavlova mixture between the baking tray and baking paper.