Consuming Passions - Worldwide Events Managers

Pavlova

Serves:

Notes

This is a great Aussie – or is New Zealand? – classic

Ingredients

• 6 egg whites
• 2 cups caster sugar
• 1 1/2 tsp vinegar
• 1 1/2 tsp vanilla essence
• 1 tsp cornstarch

Fruit Topping:

• 1 punnet of strawberries
• Mixed fruit of choice – passion fruit, bananas etc
• 300ml whipping cream

Method

In a bowl (not plastic) beat the egg whites until they stand up in stiff peaks. Add the sugar gradually, one tablespoon at a time, beating at high speed if using an electric mixer. Beat in cornstarch. When all the sugar has been thoroughly incorporated and a stiff glossy meringue has formed, fold in the vinegar and vanilla essence. Grease some aluminium foil and cover a baking tray. Spoon the meringue mixture on to the foil. Mould up the sides with a spatula and make a slight depression on top. Or you can spoon the mixture into a 20cm (8in) greased springform tin and lightly smooth the top, or even a flan dish. If using a gas range turn the heat to the lowest temperature just before putting the Pavlova in to cook for 1 1/2 hours. If using an electric oven cook the pavlova at a low temperature (300°F -150°C) for 45 minutes and then turn off heat and leave for 1 hour. When cooked, remove from the oven and cool completely.

Serving Suggestion: Top the pavlova with whipped cream and fresh fruit