- 6 egg whites
- 2 cups caster sugar
- 2 tablespoons boiling water
- 1 teaspoon white vinegar
- 1 teaspoon vanilla essence
- 1/2 cup Best Foods mayonnaise
- 1/2 cup strawberry yoghurt
- 1/4 cup cream
- 1/4 cup passionfruit syrup
- 1/4 cup shredded coconut
- 1 cup marshmallows
- 4 kiwifruit sliced
- 1 punnet of fresh strawberries
- 1 flake chocolate bar
For the Pavlova
Preheat your oven on bake at 140°C.
Beat all the ingredients on high in a glass bowl for 10 minutes until you get a glossy thick white mixture or until the mix doesn't fall off the whisk when you hold it facing down.
Line a baking tray with greaseproof paper and gently pour the pavlova mixture in the centre in the form of a cake. Feel free to mould a small crater shape in the centre of the pavlova with your spatula so that you have a section to fill with your toppings once it’s set.
Bake for 30 mins at 140°C. bake for another 30 mins at 120°C. Turn the oven off and allow it to set for 1 hour. The baking times are crucial so take extra care and get your timer or alarms set.
For the Ambrayo
While the pavlova is cooking mix all ingredients together in a large bowl. Cover and allow it to set in the fridge.
Cover the pavlova with the ambrayo and garnish with sliced strawberries, kiwifruit and crumbled flake chocolate. Enjoy!