Recipe

Pavlova Recipe

	Valron / All my dishes 1 year, 2 months ago A perfect end to a BBQ or a special dinner party Prep:20m Cook:75m Servings:10	Valron
	from oz

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Ingredients

PAVLOVA

5 EGG WHITES

PINCH SALT

2 TEASPOONS VINEGAR

1 TEASPOON VANILLA

4 TABLESPOONS BOILING WATER

¾ CUP SUGAR

¾ CUP CASTOR SUGAR

2 TEASPOONS CORNFLOUR

Directions

BEAT EGG WHITES WITH SALT TILL FAIRLY STIFF.

ADD VINEGAR, VANILLA

ADD BOILING WATER,VANILLA AND CORNFLOUR AND GRADUALLY ADD SUGARS

BEAT UNTIL THE MIXTURE IS VERY STIFF AND HAS INCREASED IN VOLUME.

THIS COULD TAKE UP TO 10 MINUTES OR EVEN LONGER WITH A MIXMASTER

PLACE A PIECE OF BAKING PAPER ON AN OVEN TRAY AND GREASE WITH BUTTER A DINNER PLATE SIZE CIRCLE ON THE PAPER

DUST THE CIRCLE WITH CORNFLOUR

PILE THE MERINGUE MIXTURE ONTO THE CIRCLE PILING IT HIGHER RATHER THAN WIDER AS IT WILL SPREAD , AND SMOOTH OFF ANY PEAKS AS THESE WILL BROWN MORE QUICKLY

COOK AT 120oc FOR 1 ¼ HOURS

ALLOW TO COOL ON TRAY AND TURN CRUST SIDE DOWN ON TO SERVING PLATE. DON’T BE CONCERNED IF THE PAVLOVA IS BADLY CRACKED AS THIS IS NORMAL.

Fill with whipped cream and decorate with berries.

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Comments

veejah 1 year, 2 months ago said:
This is one of my favorite desserts but I have such a time with it. It comes out tasting a bit like marshmellows. What am I doing wrong? I have not tried this recipe.

valron 1 year, 2 months ago said:
A perfect pavlova has a meringue type crust on the outside and is like a thick marshmallow on the inside. If you achieve this you have the perfect pavlova. Don't be disappointed if when you turn it on to a plate that you have cracks appear as they are covered by the whipped cream. This recipe includes boiling water which seems at odds with egg whites but it is what makes it so light.

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