Pavlova

Family favourite- the pavlova. I love my meringue crispy and slightly squidgy on the inside. If you don’t like it like that…then perhaps we should end the relationship now. Just kidding!





I fill mine with a cream, vanilla and icing sugar combination, then top the lot with the brightest and happiest looking fruit I can find that are in season. Strawberries, necatrines, peaches, raspberries and blackberries all work brilliantly.


I make the pavlova the day before and dress it just before serving.





This recipe has been around in my family for yonks. If your scales don’t do ounces: 10 ounces = 283.495grams. Thanks Google for the conversion.





Pavlova

Ingredients

5 egg whites

2 ozs of caster sugar for every egg white so (10 ozs)

1 teaspoon vinegar

1 teaspoon vanilla

1 teaspoon cornflour

Method

Preheat oven to 120 degrees.

Prep a piece of baking paper by placing a dinner plate on it and tracing around it. Flip the paper over. Put it on a baking tray.

Whip the egg whites in an electric mixer until thick.

Add the sugar a tablespoon at a time, ensuring to whip it in completely before adding the next.

Add the cornflour, vinegar and vanilla and continue to whip for a further 5 minutes.

At this stage the mixture should hold stiff peaks and be able to be turned upside in the bowl, if it can’t, whip it for a few minutes more.


Fill in the centre of the circle on the baking paper then move to the outer edges, trying to create a crown. Lift up the peaks with a fork to make them high.

Bake at 120 degrees for 1 hour then allow to cool in the oven with the door ajar for another hour.

Dress just before serving.