Out of 3 Ratings

Owner's of the Breville Mixer STAND gave it a score of 4.3 out of 5. Here's how the scores stacked up:
  • Reliability

    4.67 out of 5
  • Durability

    4.67 out of 5
  • Maintenance

    3.67 out of 5
  • Performance

    4.33 out of 5
  • Ease of Use

    4.33 out of 5
of 88
Pavlova is an iconic Australian
meringue-based dessert, believed to have
been created in honor of the Russian ballet
dancer, Ánna Pávlova, during one of her
tours to Australia and New Zealand in the
1920’s. Pavlova has a crisp crunchy shell,
while the interior remains soft and moist
with a marshmallowy texture.
Serves 4-6
6 egg whites
Pinch of cream of tartar
1½ cups ultra-fine sugar
Whipped cream, for serving
Fresh tropical fruit (passionfruit, kiwifruit,
strawberries), for serving
1. Assemble Mixer with wire whip .
2. Using Aerate/Whip setting, beat egg
whites and cream of tartar until stiff
peaks form.
3. Gradually add sugar, beating well after
each addition. Continue beating until
meringue is smooth, thick and glossy.
4. Draw a 10" (25cm) circle onto baking
paper and place onto baking tray.
5. Spread the pavlova mixture onto circle,
keeping the shape round and even.
Smooth the top and sides.
6. Bake in preheated 250ºF (120ºC) oven
for 1-1½ hours, turn the oven off, open
oven door slightly and allow the pavlova
to cool in the oven.
7. When cool, carefully slide the pavlova
from the baking paper onto a serving
plate. Decorate with whipped cream
and fresh tropical fruit.
6 large eggs, separated
1 cup unsalted butter, softened
cup sugar
8 ounces dark chocolate, melted on top of a
double boiler and cooled for 5mins
1 teaspoon pure vanilla extract
1¼ cups ground almonds
1. Assemble Mixer with wire whip .
2. Using Aerate/Whip setting, beat egg
whites until soft peaks form.
3. Transfer egg whites into a bowl and
return the mixing bowl to the Mixer.
4. Assemble Mixer with scraper beater .
5. Using Cream/Beat setting, cream
butter and sugar until light and pale.
Add egg yolks one at a time, mixing
well between each addition, then add
chocolate and vanilla.
6. Using the Fold/Knead setting, fold in
ground almonds until combined, then
fold in egg whites.
7. Pour batter into a lightly greased and
base lined 8" (20cm) spring form pan.
8. Bake in a preheated 400ºF (200ºC) oven
for 30 minutes or until toothpick comes
out clean.
BEM800XL_IB_v10.indd 38 19/11/09 3:17 PM