Pavlova #3 recipe
information
This classic light-as-air meringue, topped with fresh whipped cream and decorated with the fruit of your choice, was named in honour of Anna Pavlova, the ballerina.
ingredients
This classic light-as-air meringue, topped with fresh whipped cream and decorated with the fruit of your choice, was named in honour of Anna Pavlova, the ballerina.
3 egg whites
a pinch of salt
250 g (9 oz) caster sugar
5 ml (1 tsp) vanilla flavouring
5 ml (1 tsp) vinegar
300 ml (10 fl oz) fresh double cream
fresh strawberries, raspberries, kiwi fruit or canned passion fruit, drained to decorate
a pinch of salt
250 g (9 oz) caster sugar
5 ml (1 tsp) vanilla flavouring
5 ml (1 tsp) vinegar
300 ml (10 fl oz) fresh double cream
fresh strawberries, raspberries, kiwi fruit or canned passion fruit, drained to decorate
method
1. Draw a 23-cm (9-inch) circle on nonstick paper and place on a baking sheet.
2. Whisk the egg whites with the salt until very stiff, then gradually whisk in the sugar.
Beat until it forms stiff peaks again. Fold in the vanilla flavouring and vinegar.
3. Spread the meringue mixture over the circle and bake in the oven at 140°C (275°F) mark 1 for about 1 hour until firm.
4. Leave to cool. Then carefully remove the paper and place the Pavlova on a plate. Whip the fresh cream until stiff then pile on to the meringue and decorate with the fruit.
2. Whisk the egg whites with the salt until very stiff, then gradually whisk in the sugar.
Beat until it forms stiff peaks again. Fold in the vanilla flavouring and vinegar.
3. Spread the meringue mixture over the circle and bake in the oven at 140°C (275°F) mark 1 for about 1 hour until firm.
4. Leave to cool. Then carefully remove the paper and place the Pavlova on a plate. Whip the fresh cream until stiff then pile on to the meringue and decorate with the fruit.
serving amount
serves 4
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