Pavlova

8 inch tin 10 inch tin

Egg whites 4 6
Caster sugar 225 g 350 g
Sifted cornflour 7.5 g 12.5 g
Vanilla essence 2.5 ml 5 ml
Malt vinegar 3.75 ml 7.5 ml
Double cream 300 ml 750 ml
Milk 15 ml 45 ml
Strawberries
Raspberries
Red currants
Star fruit
Kiwi
Physalis
Method
1. Pre heat the oven to 100°C. Grease and line a springform tin with silicone paper.
2. In a large mixing bowl whisk the egg whites until they form stiff peaks. Sprinkle over
100 g of the sugar and continue beating until the mixture is very stiff and glossy.
3. Fold in the remaining sugar along with the cornflour, vanilla essence and vinegar.
4. Spoon the mixture into the prepared tin, making sure that the surface is flat.
5. Bake in the preheated oven for 2 hours.
6. Turn off the oven and allow the pavlova to cool completely in the oven.
7. Remove the tin from the oven and do not worry if the crust seems to have cracked and
collapsed this often happens and it does not affect the taste or the eventual look. If the crust
has remained intact, take a sharp pointed knife and gently cut through the crust just inside the
top edge of the pavlova and push the crust down inside the tin until it rest on the marshmallow
underneath.
8. Pour the double cream into the mixing bowl and add the milk, whisk until firm peaks
form.
9. With the pavlova still inside the cake tin, spoon the cream into the centre. Spread it
carefully until the cream topping is completely smooth and level with the top of the crust sides.
Once done leave the pavlova to rest in its tin for approximately 30 minutes.
10. Remove the sides of the tin and peel away the
lining paper. Remember that the pavlova is quite
delicate. For this reason I tend to leave the lining
paper on the bottom and remove it when serving.
11. Place the pavlova on to your serving platter
and arrange the fruit on top.

You can use which ever fruit is in season and

decorate it as you wish.