Ingredients
- 4 egg whites
- 1 pinch salt
- 250g castor sugar
- 1 teaspoon cornflour
- 1/2 teaspoon vanilla essence
- 1 1/2 teaspoon white vinegar
- 300 grams thickened cream, Whipped (Whip while your pavlova is cooking and refridgerate)
- Your choice of - Fresh Fruit, Chocolate Curls, Cherry Ripe or Peppermint Crisp
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Line a 26cm x 30 cm swiss roll tin with baking paper. Preheat oven to 180⁰
2. Insert butterfly whisk. Add egg whites with salt and mix speed 3, for a few minutes, watching through MC hole until soft peaks form.
3. Continue on speed to 3 and add HALF of the sugar, a tablespoon at a time, through the MC hole.
4. Once you have added half of the sugar, turn speed to 0.5
"Counter-clockwise operation" add in remaining sugar, cornflour, vinegar and vanilla essence through the MC hole. Once added, allow it 30 seconds to fold through. 5. Spoon into prepared pan. Smooth over surface.
6. Bake in a moderate oven, for 12-15 minutes or until set on top and springy to touch.
7. Turn onto a clean tea-towel sprinkled generously with caster sugar and leave to rest for 5 minutes
8. Gently loosen paper and remove.
9. Using tea-towel to assist folding, gently roll the pavlova from one of the shorter ends. (keeping the tea towel inside the roll to prevent pavlova from sticking to itself, you will need to unroll the pavlova to fill it)
10. Leave pavlova for 30 minutes to cool.
11. Gently unroll the pavlova, fill with whipped cream and desired fillings. Gently roll back up.
12. Refrigerate for at least 30 minutes prior to serving.
13. Dust with icing sugar to serve.
Optional: top with cream and passionfruit pulp. Decorate with desired fruit
Mum's Rolled Pavlova
Tip
I have converted this from a conventional method. I have tested it twice and learned a few things along the way. Any constructive criticism on how to make this recipe work better in the thermomix is appreciated.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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