Thread: Pavalova?

Anyone know how many points in pavalova?! The fruit would be free obviously and the meringue would be very light but its the cream I'm unsure of I guess.....

well i know theres 2pp per tablespoon of whipped cream. i also found this if your interested. you could also make it with the ww thick cream i love it!

spray oil
egg-whites 6
cream of tartar 1 tbs
caster sugar 1½ cups (330g)
cornflour3 tsp
Queen Natural Vanilla Extract 1 tsp
white vinegar 1 tbs
light vanilla frûche 2 x 150g tubs
frozen raspberries 2/3 cup (85g), thawed
banana 1, sliced
passionfruit 2
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1 Preheat oven to 190°C. Draw a rough 23cm diameter circle on a sheet of baking paper. Stick baking paper to oven tray with a light spray of oil.
2 Place egg-whites and cream of tartar in a large bowl. Using electric beaters, beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add cornflour along with the last tablespoon of sugar. Fold in vanilla and vinegar.
3 Spoon mixture into prepared circle, make centre slightly lower than the outside edges so it can hold the filling. Reduce oven temperature to 120°C. Bake for 1¼ hours or until dry and crisp. Turn off oven and leave to cool, with door ajar.
4 To serve, place pavlova on a serving platter and top with frûche. Top with raspberries, banana and passionfruit pulp.

one quater of this pavlova is 8pp

Thanks for that Celtgirl! Pointed it at 15 just to be safe! :-O