Pavlova
Over a year ago
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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
Accompaniment
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Description
WORKS EVERY TIME!!
Method
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1
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.
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