Pavlova
(Serves: 8)
The sugar is folded in not beaten which gives the pavlova a yummy dense marshmallowy centre and a delicious chewy crust.
Ingredients:
- 6 egg whites
- 1-4 tsp cream of tartar
- 1 cup plus 2 tbsp caster sugar 1 tsp cornflour
- 2 tsp vinegar 1 tsp vanilla essence
Method:
Place the egg whites and cream of tartar into a
clean bowl and beat until they form a dense white foam and stiff peaks but not
dry.
Sift the caster sugar and cornflour on top of the egg whites
and pour the vinegar and vanilla down the side of the bowl. Use a slow speed to
incorporate the ingredients together. Do not beat and do not over-mix. You can
fold these in with a holed spoon in place of the beaters.
Spread
the mixture onto a baking paper-lined baking tray to about an 18cm circle.
Place into a pre-heated 220 degrees Celsius oven on the middle shelf and
immediately turn the temperature down to 120 degrees Celsius. Cook for 11/2 hours
and then turn the oven off and allow the meringue to cool thoroughly before removing.
The centre will crack and drop leaving a perfect hollow for filling
with whipped cream and fruits if you like
Serve covered with whipped cream and seasonal fruits.
To bake in a tin Pile the mixture into a well-greased and baking paper lined 23cm springform cake tin.
