Ingredients: |
Ingredients: For the Pavlova:
5 egg whites
12oz castor sugar
1 tsp vinegar
2 tsp cornflour
½ tsp vanilla essence
For the Topping:
½ pt double or whipping cream
2oz. vanilla sugar
2-3 bananas
1 fresh mango, skinned and sliced
6oz grapes (optional - can use any fruit, I use strawberries,raspberries,blueberries etc.
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Directions: |
Directions:Oven temperature: 450ºF; reducing to 250º F.
For the Pavlova:
1. Draw a 9 inch circle on a sheet of non-stick parchment paper placed on a baking sheet.
2. Beat the egg whites until stiff, then gradually beat in 10oz of the castor sugar a little at a time until the mixture is thick and glossy. Beat in the vinegar, cornflour and vanilla essence. Spoon the meringue on to the circle in the parchment paper, swirling it with a palette knife to make the mixture level.
3. Put the meringue on the bottom shelf of the oven and immediately turn the oven down to very cool. Bake for 1 hour until crisp and firm on the outside. Remove from the oven and leave to cool, then invert the pavlova on to a serving plate and carefully peel off the parchment paper.
For the Topping:
1. Whip the cream with the vanilla sugar until stiff, spread a little on the base of the meringue, then pipe the remainder around the edge of the pavlova.
2. Peel and slice the bananas, sprinkle immediately with the lemon juice to prevent discoloration, then mix with the mango and grapes.
3. Arrange the fruit in the centre of the pavlova and sprinkle with the remaining castor sugar. Serving immediately. |
This recipe for Pavlova is from