Surprise Christmas Pavlovas

OPEN ME! Hope you'll enjoy this fun little creation! Please do send me your creations and tag me in your social media posts @cherrylanesccc ! I would love to see and share them if you allow me to! Thank you so much for sticking around, let me know in the comments how you go or if you have any questions, I will try my best to address them. :) Find me on: Facebook -   / cherrylanesccc   Instagram -   / cherrylanesccc   TikTok -   / cherrylanesccc   Website - coming soon! INGREDIENTS: 3 large egg whites (98g total) 3/4 cups caster sugar (aka superfine sugar) (159g) 1/4 teaspoon cream of tartar 2 teaspoon cornflour (aka cornstarch) Filling: Full-fat sweetened whipped cream Blueberries, strawberries, mango chunks, kiwi, raspberries,... or any combination of your favourite fresh fruits Passionfruit syrup (drizzled) PREHEAT: to 100degs celcius BAKE AT: 100degs celcius for 10mins 90degs celcius for 1hour 40mins to 1 hour 50mins *If baked at 100degs celcius for 1.5hours, will yield more marshmellowy centre and a more delicate crust that will need to be served sooner (within 6hours of cooling) or marshmellowy centre may fall flat and melt. (disclaimer: have not tested this temperature and time, so I cannot guarantee you will have pleasurable results. I am about 80% confident it will still be fine though! Let us know in the comments if you try this!) STORAGE: Able to store for up to 24 to 35hours ahead of filling and serving Store in an airtight container in a cool dry area If storing in the fridge due to living in a hot and humid country, when removed from refrigeration, open container slightly and place in a pre-air-conditioned room (18-20degrees), turn off air-conditioning with room door closed to allow gradual cooling down process to reduce condensation occurring on your pavlova-meringues. (disclaimer: I have done this when in Singapore for butter cookies decorated with royal icing flown from Australia, my mother refrigerated them before I could give them to my grandparents and I did not want condensation to appear on the cookie packets. I have not tried this with meringues or pavlovas, but the concept is the same and should work in principle!) Business Enquires (only): itscherrylanes@gmail.com General Enquires: Direct message me on Instagram (@cherrylanesccc) or Facebook at   / cherrylanesccc   DISCLAIMER: This is not a sponsored video. All opinions are my own. Recipe adapted from Kodippili, D., 2019. The Perfect Pavlova (Step By Step Recipe) - The Flavor Bender. [online] The Flavor Bender. Available at: theflavorbender.com/the-perfect-pavlova-recipe/ [Accessed 24 September 2020].