Pavlova

Yes, I am reposting from my (sorely neglected) food blog. Pavlova is an Australian dessert and it is DELICIOUS. Even better? It isn’t that hard to make (if you have an hour free from the short clingy people).

All the photos were taken in my old kitchen a few months back.

Equipment-

Large mixing bowl
Measuring cups and spoons
An oven tray lined with baking paper
An electric mixer

Ingredients-

4 egg whites at room temperature
Pinch of salt
250g castor sugar
2 tspns cornflour
1 tspn white vinegar
A few drops of vanilla
300ml cream, whipped
Fruit. Due to seasonal changes, today I am using kiwifruit and tinned passionfruit. Berries, bananas and peaches all work really well with the recipe too.

Preheat your oven to 180C (350F). Line an oven tray with baking paper and draw a 20cm (8 inch) circle on it.

Separate the eggs by cracking them gently into your fingers and letting the white drip into a bowl. Use a separate bowl from the mixing bowl, because if the yolk breaks and gets into your whites, they won’t whip properly. Similarly, make sure all your equipment is scrupulously clean, because any oil or grease will ruin the egg whites.

Beat the egg whites and salt until satiny peaks form.

Beat in the sugar, a third at a time, until meringue is stiff and shiny.

This should be the end result.

Sprinkle over the cornflour, vinegar and vanilla and fold through very gently. Mound onto the paper covered tray within the circle.

Flatten down the top and sides with a knife, smoothing as you go.

Place in the oven and immediately reduce heat to 150C (300F).

Cook for 30 mins and then reduce heat further to 120C (250F) for 45 mins. Turn off the oven and leave Pavlova inside to cool completely.

Place cooled Pavlova onto a plate. Whip the cream until soft peaks form. Don’t add any sugar to the cream, because the Pavlova is sweet enough without it. You can add a little vanilla if you like.

Peel the kiwifruit by slicing off both ends, and then slicking down between the flesh and the skin. Slice the kiwifruit thinly.

Spread the cream over the top of the Pavlova. The great thing about Pavlova is that once the cream is on, nobody can see any mistakes you may have made.

Place the kiwifruit (or whatever fruit you are using) around the outside of the Pavlova.

Fill the inside with passionfruit pulp and a little bit more kiwifruit.

Slice and enjoy!