Pavlova
With a basic pavlova you can do anything - well anything pavlova. Top with a great big dollop of whipped cream and lay an assortment of choice fruits on top, fresh strawberries in summer, mixed frozen berries, kiwi and mandarin, lightly roasted cooled rhubarb and ginger - what ever takes your fancy.
Preparation time: 20 minutes Quantity: Serves 6 - 8 Cooking time: 45 minutes
Ingredients
3 egg whites
200g / 7 oz caster sugar
1 teaspoon any vinegar
3 teaspoons cornflour - sieved
touch vanilla extract
Variations -
Add 45g cocoa - sieved for chocolate pavlova
Add 30g crushed pistachios to the end mix and sprinkle some whole on top for pistachio pavlova
Add 50g / 2 oz desiccated coconut to the end mix for coconut pavlova
Method
- Whip the whites with half of the sugar till nearly firm
- Add the remaining sugar, whisking all the time until firm
- Add the remaining ingredients and mix well but gently
- Line a tray with greaseproof paper and grease with oil or butter
- Spread the pavlova to a neat-ish circle approx. 18 - 20 cm / 7 - 9 inch in diameter or make individual ones
- Bake in a preheated oven gas 2/3 / 150*c / 300*f - for 45 minutes or 30 if individual (the pavlova should be firm and crisp on the outside and soft and chewy in the middle)
- Turn of the oven
- Leave to cool in the oven
Tip - for a more accurate circle draw round a plate on to the greaseproof paper