Forge Creek Free Range Local Business Pavlova Challenge

To enter the Pavlova Challenge, please complete and submit the form

11 + 8 =

The fine print …

Recipe Ingredients

  • 6 x Forge Creek(only) XL egg whites at room temperature
  • 330g caster sugar
  • 1 1/2 teaspoons white vinegar

Method

  • Preheat fan forced oven to 150°C (300°F)
  • Using an electric mixer whisk the Forge Creek XL egg whites on high speed until stiff peaks form.
  • Then gradually add the sugar, 1 tablespoon at a time, until fully dissolved allowing whisking of 6 minutes for the peaks to become glossy and stiff. 
  • Add the vinegar and whisk for further 4 minutes.
  • Take a moment to marvel at the glossy meringue you have created!
  • Pile spoonful’s of the meringue into a 20cm mound onto a baking tray lined with non-stick baking paper.
  • Reduce the oven temperature to 120°C (250°F). Bake for 1 hour 30 minutes or until dry and crisp to the touch.
  • Turn the oven off and allow the Pavlova to cool completely in the oven with oven door slightly ajar (can use a tea towel to lodge door).

Regulations for The Pavlova Competition

Must show proof of purchase for Forge Creek Free Range Eggs
The entrant must follow the recipe and specifications provided below:

  • Each Pavlova entered must be the bona fide work of the business exhibitor
  • Professionals are not eligible which is defined as someone that works professionally or derives the greater percentage of their income in that craft, art form or technique.
  • All Pavlova’s must be on strong paper plates or boards and exhibit ticket attached to plate by staples.- Pavlova to be decorated- Pavlova to be covered in clear plastic bag large enough to accommodate entries that are cut when judged.
  • Please read schedule for rules regarding lodgement of entries and removal of exhibits.
  • Get creative and let your imagination run wild.
  • Best overall winner will receive one year’s supply of Forge Creek egg to their business valued at $400.
  • Perpetual trophy to be awarded for display at the business.