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Slow Cooked Pavlova 

Slow Cooked pavlova  . And it’s crispy around the edges, just needs a bit longer
recipe for pavlova.

Ingredients:

6 eggs, separated
1 1/4 cups caster sugar
2 tsp corn flour
1 tsp vanilla
1 tsp vinegar




Directions:

whisk eggs whites in a clean, dry bowl until soft peaks form,
gradually add sugar, one tablespoon at a time, mixing well after each addition, until meringue is thick & gloss or until sugar is disolved.

add cornflour, vinegar & whisk until well combined.
line slow cooker with baking paper & place tea towel under the lid for about 1 hour to 1 & a half hours ON LOW. & also just keep an eye on it.

(after I let it cool and scraped the edges off it came out easy as.)
I used a spatula and had baking paper underneath it, so that helped me to get it out.

Question: Did it hold together when u took it out. How do u get it out?

Answer: It held together when i got it out, i just let it cool down a bit and used a spatula under it so i could get hold of the baking paper I had on the bottom.

Question: I just have one question, how would you get it out of the slow cooker without breaking it?

Answer: I thought it was going to be hard to get it out, but once I got hold of the baking paper it was easier than I thought .

Question:       I read that. but couldn’t see any baking paper in picture to grab a hold of .

Answer:          There was enough on the bottom, and yes i should have used more paper and lined it better.

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Slow Cooked pavlova 

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