June 5, 2015
2 hrs 10 mins
6 egg whites
1 ¼ cup caster sugar
1 teaspoon vanilla
2 teaspoons cornflour
1 teaspoon vinegar
Pinch of cream of tartar
1/2 cup raspberry jam
1Separate egg whites; whisk till soft peaks. Slowly add sugar; beat for 10 minutes till sugar has dissolved.
2Add the rest of ingredients; beat still stiff peaks.
3Its only ready to cook when can tip the bowl on your head and it doesnt come out. LOL.
4Add baking paper to slow cooker, pour in pavlova and melt raspberry jam and swirl it on top of pavlova allowing it to drip down the sides and then cook 2hrs on low with TEA TOWEL under lid.
Submitted by Sherrie Sutcliffe
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