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Salad Bowl

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Donna Hay’s Perfect Pav

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Donna Hay’s Perfect Pav

Photo credit: Ben Dearnley

classic pavlova

150ml eggwhites (approximately 4 eggs), at room temperature
1 cup (220g) caster sugar
1 teaspoon white vinegar
1 cup (250ml) single (pouring) cream
⅓ cup (80ml) passionfruit pulp
250g..

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