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Pauline Kwong's pavlova

Pauline Kwong's pavlova

"This Christmas Day staple is my mother's recipe." - Kylie Kwong

Pauline Kwong's pavlova

Serves 6
Pavlova
4   eggwhites
330 gm (1½ cup)   caster sugar
1½ tsp   white vinegar
1½ tsp   vanilla essence
300 ml   thickened cream
500 gm   strawberries, hulled and sliced
To Serve:   icing sugar


1 Preheat oven to 180C. Using an electric mixer, beat eggwhites and a pinch of sea salt until soft peaks form, then, with the motor running, gradually add caster sugar and beat until sugar is incorporated, then add vinegar and vanilla and beat until combined.
2 Spoon onto a baking paper-lined oven tray and form into a 22cm round. Reduce oven to 150C and bake for 1½ hours. Turn off oven and, leaving door ajar, stand pavlova in oven for at least 2 hours (but preferably overnight) to cool.
3 In a large bowl, whisk cream until soft peaks form, spread over pavlova and scatter with strawberries. Dust with icing sugar and serve immediately.


RECIPE Kylie Kwong PHOTOGRAPHY Emma Reilly STYLING Lynsey Fryers

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