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Recipes in English
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/dessert-recipes/ >>
Fruits Pavlova |
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4 egg whites
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350 g castor
sugar |
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1 tsp
cornflour |
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1/4 tsp cream of
tartar |
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1 tsp white
vinegar |
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Filling
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1 large fruit
tin (such as mangoes, peaches or strawberries) |
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300 ml cream,
whipped. |
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- Preheat
oven to gas mark 1/2 /120º C. Cut a 9 inch diameter circle of
greaseproof paper and place on well oiled baking tray.
Sprinkle with water.
- Beat
egg whites until stiff, (a good test is when you turn the
bowl upside down, the egg whites are stiff and do not fall
out). Add cream of tartar and 1 tbsp of sugar, beat till
meringue becomes shiny and stands in peaks. Do not overbeat.
With a metal spoon fold in the cornflour, vinegar and
remaining sugar, one spoon at a time. Spread the mixture
onto the prepared greaseproof paper, making a well in the
centre for the filling. Place in the oven and bake on low
heat till it turns a pale biscuit colour and is firm to the
touch. Takes approximately 3-5 hours, depending on the oven.
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Filling: The center of the pavlova can be filled with
tinned or fresh fruit and whipped cream.
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Chef’s tip: The lower the oven temperature, the longer
the baking time but it turns out crispy. Rice paper can be
used instead of greaseproof paper. Rice paper is edible and
does not require oiling or peeling off the pavlova.
Serves
6 - 8
Preparation Time: 20 minutes
Cooking Time: 20-30 minutes
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