This is a recipe my mum
used to make this tasty treat
. It has an interestingly textured
, crunchy outer shell
and a gooey sweet
inside. The only really tricky part of this recipe is all the whipping you have to do for the meringue
Pavlova Desert Cake
6 egg whites
3 tbsp water
1 teaspoon vinegar
1 and a half cups superfine sugar
1 teaspoon cornflour
1 and a half teaspoons vanilla
Beat egg whites(make sure that there is NO yolk
in the white, otherwise the cake
will be ruined), with a pinch of salt, until they are foamy.
Gradually add sugar to egg whites until the mixture
starts to form stiff peaks
Beat in the water.
Add cornflour, vinegar, vanilla and water, mix well.
Pour the meringue mixture onto a cookie
sheet that has been covered with damp parchment paper
Try to get the pile of meringue high, instead of spread out. The cake will do plenty of that on its own.
Cook in an oven
on the bottom
shelf at 250 degrees F for half an hour, then 200F for three-quarters of an hour.
Leave to cool
for about 20 minutes in oven, then remove.
The pavlova will have cracked and fallen, this is okay
Coat the top and sides with whipped cream (filling
that big indentation
in the middle while you're at it)
Put fresh fruit
on top. My personal favorite was always strawberries