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,
blueberries and
kiwifruit.