Pavlova
The traditional pavlova is filled with whipped cream and fresh fruit. I tend not to sweeten the cream as I find the meringue is sweet enough.
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
105
MINUTES
Ingredients
To bake:
6 egg whites
a pinch of fine sea salt
310g of caster sugar
2 tsp of cornflour, sieved
2 tsp of white malt vinegar
To decorate:
300mls of cream, whipped
strawberries, stalks removed and quartered
blueberries
passion fruit
a dusting of icing sugar
Method
Line a large flat baking tray with parchment. Preheat your oven to 130ºC/gas mark 3/4.
Crack the eggs one at a time so you avoid any yolk getting into the whites. I crack each egg into a cup then once I am sure they are properly cracked I add this to the larger batch. Any yolk in the whites will stop them fluffing up.
Put the egg whites and salt into a very clean bowl and whisk with a clean whisk until the colour starts to turn white. Add half of the caster sugar and whisk until stiff peaks form.
Turn the mixer to a low speed and add the rest of the caster sugar a tablespoon at a time.
Add the cornflour and beat, then add the vinegar and beat.
Scoop the mixture onto the parchment and make an indentation in the centre which will be filled with cream at a later stage. Swirl the edges so they stand stiff.
Bake for 15 minutes then turn the heat down to 120ºC/gas mark ½ and bake for a further hour and a half. If you are unsure if it is baked enough turn your oven off and allow the pavlova to sit in the cooling oven.
Whip the cream to stiff peaks and fill the indentation in the fully cooled pavlova. Top with the fresh fruit and serve pretty quickly.
