Pavlova

I've been meaning to make pavlova again for a long time but each time I get the fruits ready, Tim (my son) would munch up all  the strawberries and passion fruits. 

This time I threaten him so good that he left it alone....there were some strawberries missing!

The first time I made pavlova, I burned it to the ground, simply failed to set the right oven temp!!  Anyway, I ate my mistake (whatever I could scrape off) and here it is, Pavlova take 2.

Prepping is equally important (as I've learned the hard way). You need to make sure the egg whites are at room temperature and go with caster sugar  rather than white granulated sugar as it dissolves faster into the egg white, hence avoiding over beating the meringue.

Be absolutely sure not a particle of grease or egg yolk gets into the whites and all the utensils are  grease free. I learned this too the hard way!.

Pre-heat oven to 150 C.  Line a baking tray with baking parchment  and draw a 7 inch  circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

 4 egg whites

200g caster sugar

1/2 teaspoon vanilla extract

1 teaspoon vinegar

1 teaspoons cornflour

200ml whipping cream, whipped with 2 tbs of icing sugar

You may use kiwi, strawberries or passion fruit or whatever  that is  around!

In a large bowl, beat egg whites to a soft peak but not dry.
Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition.
Beat until thick and glossy. Over beaten egg whites lose volume and deflate when folded into other ingredients.  
Using a rubber spatula gently fold in vanilla extract, lemon juice and cornflour.

Spoon mixture  on the parchment paper. Working from the centre, spread mixture towards the outside edge, building edge slightly. This should leave a slight depression in the centre.

Bake for 1 hour.Turn down the oven temperature to 120 deg.

The lady at joy of baking suggests  to 'bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)' 

Yes that bit helped. Remove the parchment, and place meringue on a flat serving plate to cool. The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Another tip: melt some white chocolate and cement the layer before adding the cream, give it a few minute for the chocolate to firm up. This helps to keep the meringue surface dry.

Fill the center of the meringue with whipped cream, sweetened if desired.
Top with whipped cream and scoop the passion fruit on top and arrange fruits of your choice. 
Now, treat yourself with a huge slice. 

Happy baking.....jue