Preheat oven to 110 degrees Celsius/ 220 Fahrenheit
Place a sheet of baking paper onto a flat baking tray and spray with non stick spray.
Place egg whites in a large clean bowl and begin to beat with electric beater. As the whites become white slowly add sugar. Continue to whip until the mixture becomes firm and peak like. Add vinegar and mix well
Spoon mixture onto tray and shape into a disc, approx 18cm in diameter and flat on the top
Place into oven and bake for 1 and a half hours. Switch oven off after this time and open oven door and allow the oven and pav to cool down.
Whip cream and add a little sugar for personal taste. Spread roughly over the top of the Pavlova
Prepare fruits by washing cherries and drying on clean paper towel. Cut strawberries in half leaving the green part on for colour and half apricots, removing pips.
Arrange fruit on top of the cream and refrigerate for 2 hours before serving.
Born in Holland in 1974 into a wholesome food loving family Bas migrated to Australia in 1981. Completing his apprenticeship in Commercial Cookery in 1992, Bas has worked at some of Melbourne’s finest five star Hotels and Restaurants. During this time he has won various awards including a gold medal in the Australasian Salon Culinaire.
In 1998 Bas took on the role of Group Executive Chef / Operations Manager with Black Tie Catering, and most recently has held the role of Group Executive Chef with Rivers Administration. In his role of Group Executive Chef Bas was responsible in managing 15 well known restaurants in Melbourne CBD & Docklands Waterfront City as well as 7 cruise vessels in Melbourne and Queensland.
Bas is currently an industry advisor to major Hospitality training institutions in Melbourne and has held a position on the Restaurant Catering Victoria Board for a number of years. His role with Sodexo will include developing and implementing menu offers for all sectors including the aged care and seniors offer, training and developing staff and ensuring compliance with food safety programs and HACCP.
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