Ingredients Weight

Mauri Pavlova Mix 45g

Cold Water 150g

Mauri Cream Sugar / Icing Sugar  500g

Product Method

  1. Soak Mauri Pavlova Mix in cold water for about 5 minutes
  2. Whisk mixture at slow speed for 1 minute. Then change to high speed and beat for 1 minute
  3. Add in icing sugar and mix at slow speed for 30 seconds. Then, change to high speed and beat for 3 minutes
  4. Pipe the meringue according to desired shape and size
  5. Bake at 110°C. For pavlova of 9cm diameter base, baking duration is about 2.5 hour. Baking time depends on size of pavlova
  6. Fill pavlova with whipped heavy cream and garnish with fruits