Pavlova

pavalova

Method

Preheat oven to 140°C and place the rack in the middle of the oven. Line a baking tray with foil and draw a 7inch circle on the foil with the blunt edge of a knife being careful not to tear foil. Set aside.

In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beta until the whites form soft peaks.

Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Never stop beating th eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.

Sprinkle the cornstarch and vinegar ont he meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.

Gentle spread the meringue int he circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.

Bake the meringue for about 75minutes or until it goes a very pale, pinkish egg shell colour.

Turn oven off and leave the dooor slightly ajar to let the meringue cool completely. As the meringue cools it will crack slightly.

Just before serving, take the meringue out of the oven and remove it gently from the foil.

Whip the cream and spread on top.

Serve with whipped cream and fresh fruit.

 

 

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