Pavlova recipes
Ingredients
- 4 Egg whites
- 8 oz Castor sugar
- 1 tbspn Cornflour
- 2 tspn White wine vinegar
- 1 tbsp Vanilla essence
- small punnet double cream
- small punnet greek yoghurt
- summer fruits
Method
- Cover a large baking tray with sheet of silicone paper. Beat egg whites until stiff. Add castor sugar 1 tbspn at a time and beat until incorporated. When all sugar is added beat in cornflour, vinegar and vanilla essence. Spoon mixture onto the lined baking tray in 8 large blobs to make a large circle. With the back of a spoon smooth the inside of the blobs to form a hollow. Bake in the cool oven for 50 mins and then turn off oven and leave Pavlova in the oven to cool.
- Serve with a mixture of whipped double cream and greek yoghurt (50:50) spread into the hollow and then cover with fruit of your choice. Summer soft fruits are really good.
Julie Ann Roberts has contributed to these popular cooking recipes:
Ingredients
- 8 egg whites
- pinch salt
- 500g caster sugar
- 4 tsp cornflour
- 2 tsp white wine vinegar
- topping
- 6 Passionfruit
- selection of berries
- 625ml double cream. whipped
Method
- Preheat the oven to gas mark 4/180 degreesC.
- Line a baking sheet with baking parchment and draw a rough 25cm circle,using a springform of that size as a guide if you have one.
- Whisk the egg whites and salt until satiny peaks form.
- Then beat in the sugar, tablespoonfuls at a time, until the meringue is stiff and shiny.
- Sprinkle ove the cornflour, vinegar and fold in lightly. Mound on to the baking sheet withing the circle, flatten the top and smooth the sides.
- Put in the oven and IMMEDIATELY reduce the heat to gas mark 2/150 degrees C and cook for 1.1/4 - 1.1/2 hours. It will have risen and cracked on the top and a little around the sides. If it is not dry and crispy on the outside give it a little longer. Then turn off the oven, open the door and allow to cool completely.
- When you are ready to assemble the pavlova, whip the cream until thick but still soft, and pile on top of the meringue, spreading it to the edges in a rough, swirly fashion.
- Cut the strawberries and arrange together with the other fruit on top of the cream to form a pretty pattern.
- Halve and scoop out the passion fruit seeds and juice and distribute over the top of the fruit. Serve.
Ingredients
- 3 Egg whites
- 1 tsp. Vinegar
- 1 tsp. Vanilla
- 1.5 cup Castor sugar
- 1 tsp. Corn flour
- 4 tbsp. Boiling water
- pinch of Salt
Method
- 1. Beat all together until stiff. Lightly oil foil, and place on scone tray. Pile on mixture and bake for 1 hour in mod. oven.
- Leave in oven until cold.
- 2. Top with whipped cream and fresh fruit i.e. kiwis, strawberries, passion fruit pulp.
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