Friday, 12 October 2007
6 egg whites (eggs must be fresh)
a pinch of salt or cream of tartar (helps stabilize the egg whites)
1 1/2 cups of caster sugar (fine sugar)not icing or powdered sugar
1 level Tablespoon of cornflour
2 teaspoons white vinegar or lemon juice
Preheat an oven to moderate ( 180 degrees celsius or 350 degrees fahrenheit )
Beat the egg whites in a large bowl at a high speed until stiff but not dry
Add sugar slowly and continue to beat until mix is thick and glossy and the sugar is dissolved (don't over beat the mix or it will go flat)
Fold in the vinegar and cornflour
Spoon on to baking paper (or an oven proof crockery plate that has been sprinkled with water or greased then sprinkled with cornflour) , make about a 9 inch (23cm) circle
The mix should look like a cake
Put pavlova in the centre of the oven
Turn down the oven to 120 or 150 degrees celsius or 250 degrees fahrenheit, a slow oven,
Turn it down a bit more if it starts to colour.
Bake for 1 1/4 to 1 1/2 hours until pav is set on the outside but not coloured (it will firm up once it is cool)
Turn off the oven
Leave the pav to cool in the oven with the oven door slightly open (use a wooden spoon to keep the door open).
Some people remove the pav to cool outside the oven
When cool cover the top (just before serving) with thickly whipped cream and strawberries , berries, passionfruit and kiwi fruit ( or other berries, even grated chocolate if you don"t have fruit)
Points to Pav success
You must have no egg yolk in the whites, so crack each egg with a knife into a bowl, then if it is yolk free tip it into your mixing bowl.
Even a tiny amount of egg yolk means the mixture will not beat up. The grease coats the white so it can not trap air and hold its shape.
This also means you should have a perfectly clean bowl and beaters, no detergent residue.
Use a glass bowl, things will not whip up in plastic.