Pavlova |
Pavlova |
Ingredients:
3 large fresh Egg Whites
175g Caster Sugar
For Topping:
275ml Whipping Cream or Double Cream, whipped
350g Fresh Fruit, like Strawberries, Raspberries, Blueberries or Mango & Passionfruit, Banana & Ginger (try a few varieties to find your favourite - depending on season)
Icing Sugar, for dusting
Dark Chocolate, grated over fruit
Preheat oven to 150°C - BUT turn down to 140°C immediately, when you put Pavlova into the oven.
Method:
- Place the egg whites in a large clean bowl and & have the sugar measured and ready.
- Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (do not over-whisk the egg whites, otherwise they will start to collapse).
- When they're ready, start to whisk in the sugar, one tbsp at a time, whisking after each addition until all the sugar is in.
- Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 20cm in diameter.
- Then spoon round blobs next to each other so that they join up to form a circle all around the edge.
- Make little swirls in the meringue all round the edge, using the tip of a skewer, lifting the skewer up sharply each time to leave tiny peaks.
- Place the baking sheet in the oven, then immediately turn down the heat to 140°C and leave it to cook for 1 hour.
- Turn the heat right off, but leave the Pavlova inside the oven until it's completely cold.
- If you make a Pavlova in the evening, you can leave it in the turned-off oven overnight to dry out.
- The secret of successful meringues of any sort is to let them dry out completely.
- To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish.
- Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar or/and grated Chocolate.
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