I can not stop thinking about the Pavlova we had for our
'If you Eat all your Dinner' treat last night, it was made with freshly laid eggs, and topped with our own sour passionfruit and freshly picked strawberries from our trip to the berry farm earlier in the week.Half of it still sits in the fridge, I can't resist it any longer. Is it OK to have a slice with a cuppa for morning tea.... I think so..... :)
BEST EVER and as always EASY . . .
6 large eggs, at room temperature
(The fresher the eggs the better, as the eggs whites are firmer)
1 ¼ cups caster sugar
2 teasp cornflour
1 teasp white vinegar
1/2 teasp vanilla extract
Firstly Preheat your oven to 120°C.
Line a baking tray with baking paper or alfoil, lightly grease and dust with a little cornflour and put to the side.
Separate the eggs, we are using the whites only. Be very careful not to get any yolk into the white as it will not whisk up to the proper consistency that is needed for a meringue.
The yolks can still be used for other baking, store in the fridge but do use within two days.
Beat the egg whites with electric mixer until soft peaks form.
Gradually add the sugar a little at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved.
Add cornflour, vinegar and vanilla and whisk until just combined.
Spoon the meringue mixture into the centre of your lined baking tray,
Shape the Pavlova into an even circle and use a spatula to smooth out the top and edges.
Bake in the oven for approx 1 ½ hours, gently touch the Pavlova, It should be dry.
Turn off oven and leave Pavlova in oven with the door slightly open until it is completely cold.
Gently transfer your Pavlova to a serving plate ready to decorate.
Beat 300 mls of thickened cream with 1 teasp icing sugar until thick and spreadable.
Layer cream over the top of the Pavlova.
Then just add your favourite toppings. I used Strawberries and Passionfruit today but any combination of mixed berries or tropical fruits are fine.
On my mind today with Rhonda @ Down to Earth