Tuesday, May 14, 2013

Tasty Tuesday: Aussie Pavlova

Pavlova

 AUSSIE PAVLOVA


Preheat oven to 400F(200C).
Lightly grease oven tray, line with baking paper or use non-stick cooking spray.

  • 4-6 egg whites
  • pinch salt
  • 8oz castor sugar/super fine sugar
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla essence
  • 2 level teaspoons cornflour/cornstarch

    1. Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
    2. Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
    3. Lightly fold in cornflour.
    4. Pile mixture into circular shape, making hollow in centre for filling. (Mixture will swell during cooking)
    5. Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
    6. Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour. (Fan forced oven: temperature and time needs to be adjusted accordingly.)
    7. Turn oven off, leave pavlova in oven until cool.
    8. Top with whipped cream and decorate with fruit as desired.

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