Saturday, 6 July 2013


Summer desserts are light and yummy. Time for pavlova!


  • 2 egg whites
  • 100 g dark brown sugar
  • pinch of salt
  • 1/3 tsp cornstarch
  • 300 ml double cream
  • fresh berries


Preheat the oven to 175 C. Prepare baking tray with parchment paper.

Whip egg whites with pinch of salt until fluffy. Then gradually add sugar and beat until stiff. At the end add cornstarch and mix gently. Transfer the mixture onto the baking paper and spread in the round shape.

Place into the oven, on the lower part, turn down the heat to 120 C and bake for about 1 hour and 15 mins. The meringue should be crispy on the edges and soft in the middle. When ready, leave in the oven with door ajar.

In the meantime, whip cream and put to the fridge. Wash berries and drain well.

When the meringue is at room temperature, spread whipped cream on the top, top with berries and serve!

/ Zulus again interested in cake /

/ Big thanks to Rob Majch for help /