Pavlova
July 3, 2017
: 6
: 15 min
: 1 hr 10 min
: 1 hr 25 min
: easy
No self respecting kiwi food website would be complete without the pavlova and this recipe was handed down from my Nana to my Mum and then to me. It makes the perfect party dessert centrepiece and in the summer I top it with strawberries while in the winter I use the divine combination of sliced bananas and passionfruit. I always freeze the egg yolks and use them in the creme brûlée recipe. VIP: I make it the day before and leave it overnight to cool in the oven.
Ingredients
- 4 egg whites
- 3 TB cold water
- 1 tsp vinegar
- 1 tsp vanilla essence
- 3 tsp cornflour
- 2 decilitres / 1 cup caster sugar (sirosokeria in Finnish)
Directions
- Step 1 Preheat oven to 150:C
- Step 2 Place eggs whites and cold water in a large bowl and beat until firm. The mixture should form ‘mountain peaks’ when you lift out the beaters.
- Step 3 Slowly add the sugar and with each addition beat for at least 2-3- minutes so the sugar dissolves. The mixture should thicken and have a shiny / glossy look to it.
- Step 4 Add the vinegar, vanilla essence and cornflour and stir into the mixture.
- Step 5 Put the mixture onto a baking sheet and shape into a 20cm round form.
- Step 6 Bake for 1 hour 10 minutes and then turn oven off and leave to cool down for at least 2 hours or overnight.
- Step 7 Top with whipped cream and fruit of your choice – enjoy!