Classic pavlova


Classic pavlova


Classic pavlova

Impress your friends this weekend with a Classic pavlova an Australian made from scratch.


It’s easier than you think!!


Cooking Time 75 minutes


Ingredients (serves 6) 1 tablespoon cornflour 6 egg whites 1 teaspoon cream of tartar 1 1/3 cups caster sugar 1 teaspoon vanilla extract 1 teaspoon white vinegar 200ml pure cream 250g frozen raspberries, slightly mashed


Method


1.    Preheat oven to 200°C. Draw a 24cm (diameter) circle on a sheet of baking paper. Place, pencil-side down, on a baking tray. Dust lightly with 1 teaspoon cornflour.


2.    Using an electric mixer, beat eggwhites and cream of tartar in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons of cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar.


3.    Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low centre. Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. Turn off oven and open oven door. Cool completely in oven (pavlova may sink during cooling).


4.    Slide pavlova onto a serving plate. Spread with cream and top with raspberries. Serve.


Source: www.Taste.com


Christmas_pavlova




Quote:

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~Mark Twain

 

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