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PAVLOVA

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Serves: 6

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  • Vegetarian
What does this mean?

Here's the recipe from Australian food stylist Rachael Macchiesti. It says' She uses light brown sugar, in place of the more usual plain white sugar, b/c iys slight molasses flavour makes he meringue taste less sweet. You can very the fruit to your tastes, but passion fruit seems essential.'

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Ingredients

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For the pavlova

  • 125 grams egg whites
  • ¼ teaspoon salt
  • 135 grams soft light brown sugar
  • 10 grams cornflour
  • 10 ml white vinegar (distilled)
  • 1 teaspoon vanilla extract

For the garnish

  • 250 ml cream (chilled)
  • 10 grams sugar
  • 3 grams passionfruit (fresh)
  • 2 punnets berries (I used raspberries and it turned out really good)

Method

  1. Preheat the oven to 110 degrees Celsius. Lightly spray a baking sheet /w pan coating and line it smoothly /w aluminium foil. Spray the foil /w pan coating then dust it /w flour. Trace a 23cm circle onto the foil. 
  2. Using a clean, dry mixing bowl and beaters, start whipping the egg whites until foamy. Add the salt and continue to whip until the whites form small bubbles. 
  3. Mix together the sugar and cornstarch and add to the whites in a slow, steady stream, beating constantly. Continue to whip until the egg whites are glossy and form stiff peaks. 
  4. Whip in the vinegar and vanilla. Scrape the mixture into the centre of the circle on the baking tray. Use a large spoon to spread the meringue to the perimeter of the circle, shaping it so the edge is about 4cm higher than the centre. 
  5. Bake at 110 degrees for 2 to 3 hrs, or until firm and baked through. 
  6. Turn off the heat and let the meringue cool in the oven. Carefully pull the foil from the meringue and place on a platter. 
  7. Whip the cream /w the sugar until it forms soft peaks then spread it over the top of the meringue. 
  8. Scatter the berries on top. Cut the passion fruits in half and spoon the seeds and flesh decoratively over and around the berries.

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