Ingredients:
Egg whites - 4
Salt - 1/4 tsp
Castor sugar - 225 gms
Corn flour - 4 tsp
Vinegar - 2 tsp
Vanilla essence -1/2 tsp
Whipping cream - 300 ml
Fresh or canned fruit of your choice
Method:
Egg whites - 4
Salt - 1/4 tsp
Castor sugar - 225 gms
Corn flour - 4 tsp
Vinegar - 2 tsp
Vanilla essence -1/2 tsp
Whipping cream - 300 ml
Fresh or canned fruit of your choice
Method:
- Whisk egg whites until they stand in stiff peaks. Continue to whisk while adding the sugar a tablespoon at a time.
- Whisk in the corn flour, Vinegar and vanilla essence.
- Use the bottom of a large cake tin or plate to draw a circle on a piece of non-stick baking paper.
- Line a baking tray with the paper and use the circle as a guide to spread the meringue mixture into a round.
- Bake in a cool oven (140 C) for about 1 1/4 hours. Allow to cool.
- Transfer to a large, flat serving plate.
- Whip the cream until stiff and spread over the pavlova.
- Top with your choice fruit.
No comments:
Post a Comment