This was my first attempt at a pavlova and it was a success! I just can't believe that I used to buy those silly packets of meringue nests from the supermarket!
Friends helped us devour the pile of crunchy meringue filled with sticky goodness topped with perfectly ripened strawberries*, mango and freshly whipped cream and finely sliced Vietnamese mint.
Our guest, who isn't a fan of dessert, had seconds so that's an indication of how good it was!
Next time I'll make sure I have fresh passionfruit to drizzle over the top too.
Pavlova
(from Donna Hay's modern classics book 2)
4 eggs whites
1 cup caster sugar, sifted
3 teaspoons corn flour
1 teaspoon white vinegar
Preheat the oven to 150°c (300°f). Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Soft the corn flour over the egg white mixture and fold through the vinegar.**
Pile the meringue mixture into an 18cm (7 in) round on a baking tray lined with non-stick baking paper. Place in the oven, reduce the temperature to 120°c (250°f) and cook for 1 hour.
Turn the oven off and allow the meringue to cool in the oven. To serve, top with whipped cream and fresh fruit and serve immediately. Serves 6-8.
* I must smell strawberries before I buy them. They must look and smell ripe. Take them out of the fridge the night before to give them time to reach room temp. They will ripen further this way too.
** I've read that using a metal spoon to fold through the egg whites means thy don't lose their air.
Friends helped us devour the pile of crunchy meringue filled with sticky goodness topped with perfectly ripened strawberries*, mango and freshly whipped cream and finely sliced Vietnamese mint.
Our guest, who isn't a fan of dessert, had seconds so that's an indication of how good it was!
Next time I'll make sure I have fresh passionfruit to drizzle over the top too.
Pavlova
(from Donna Hay's modern classics book 2)
4 eggs whites
1 cup caster sugar, sifted
3 teaspoons corn flour
1 teaspoon white vinegar
Preheat the oven to 150°c (300°f). Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Soft the corn flour over the egg white mixture and fold through the vinegar.**
Pile the meringue mixture into an 18cm (7 in) round on a baking tray lined with non-stick baking paper. Place in the oven, reduce the temperature to 120°c (250°f) and cook for 1 hour.
Turn the oven off and allow the meringue to cool in the oven. To serve, top with whipped cream and fresh fruit and serve immediately. Serves 6-8.
* I must smell strawberries before I buy them. They must look and smell ripe. Take them out of the fridge the night before to give them time to reach room temp. They will ripen further this way too.
** I've read that using a metal spoon to fold through the egg whites means thy don't lose their air.
No comments:
Post a Comment