Marshmallow Pavlova Slice Recipes

Steps:

• 1. Preheat oven to 120°C/250°F. Line oven tray with baking paper. Mark approx 7-inch circle on foil. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves.
• 2. Add vanilla and vinegar; beat until combined. Fold through corn flour.
• 3. Spread meringue into circle on foil, building up at the side to about 3 inches in height. Smooth side and top of pavlova gently. Using spatula blade, mark decorative grooves around side of pavlova; smooth top again. Bake pavlova about 1½ hours. Turn oven off; cool pavlova in oven with door ajar. Cut around top edge of pavlova (the crisp meringue top will fall on top of the marshmallow centre). Fill inside pavlova with custard cream topped with whipped cream. Decorated with fresh fruits. Enjoy!

Steps:

• Beat egg whites until soft peaks form, gradually add sugar, beating well after each adition until all sugar is dissolved.
• Add vanilla and vinegar, beat further 1 minute.
• Spread meringue in greased, lined 28cm x 18 cm lamington tin which has been lightly dusted with cornflour.
• Bring paper over sides of tin so it is easy to remove slice when cooked.
• Bake in slow oven 45 minutes or until meringue is crisp and has a hard shell.
• Lift out carefully onto wire rack to cool.
• Trim edges with sharp knife.
• Beat one carton of cream until soft peaks form, spread cream over top of meringue.
• Peel bananas, cut into diagonal slices, put into lemon juice to keep their colour.
• Hull strawberries, cut in half.
• Peel kiwi fruit, cut in slices.
• Remove pulp from passionfruit.
• Heat strawberry jam in small saucepan, push through sieve to remove seeds, brush jam over strawberry halves to glaze.
• Arrange banana slices, strawberries and kiwi fruit decoratively on top of pavlova.
• Spoon passionfruit pulp over bananas.
• Whip remaining cream, pipe decoratively around edge of pavlova.

Steps:

• Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
• Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
• Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
• When you're ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the toppings. Toppings to tryWatermelon, lime & mint sugar pavlovaBanana, tahini & salted caramel pavlovaCherry, almond & vanilla custard pavlova

Steps:

• Beat egg whites until soft peaks form, gradually add sugar, beating well after each addition until all sugar is dissolved. Add vanilla and vinegar, beat further 1 minute. Spread meringue into buttered, wax-paper lined 11" x 7" pan which has been lightly floured. Bring paper over sides of pan so it is easy to remove slice when cooked. Bake at 300F for 45 minutes or until meringue is crisp and has a hard shell.
• Lift out carefully on to wire rack to cool. (You will notice the top of the pavlova has fallen slightly, giving room for the topping.) Trim edges with sharp knife.
• Beat the cream until soft peaks form, spread cream over top of meringue. Peel bananas, cut into diagonal slices, put into the lemon juice to keep their colour. Hull strawberries, cut in half. Peel kiwi fruit, cut into slices. Remove pulp from passionfruit.
• Heat strawberry jam in small saucepan, push through sieve to remove seeds, brush jam over strawberry halves to give a glaze.
• Arrange banana slices, strawberries and kiwi fruit decoratively on top of pavlova, spoon passionfruit pulp over bananas. Whip remaining cream, pipe decoratively around edge of pavlova.