Annie’s all in together pavlova
4 egg whites at room temperature, 1½ cups castor sugar (300g), 1 tsp cornflour, 1 tsp white vinegar, ½ tsp vanilla extract, 4 tbsp boiling water, 200ml stiffly whipped cream
Pre heat the oven to 170ºC. Place all these ingredients, except the cream, in the mix master bowl and beat until very stiff peaks form.
Annie says …. ‘before you start it will look like a creamy coloured liquid mess….but as you beat it, it turns white and forms peaks when you lift it with a spatular’.
Spoon onto a large baking paper lined oven tray, and form into a circle working gently with a spatula.
Bake in the oven at 170ºC for 10 minutes, then turn to low, about 100ºC and cook for one hour. Allow to cool in the oven, turn oven off and leave pavlova in the oven until cold.
Turn upside down onto your serving plate. Fill with 200ml of whipped cream, topped with strawberries or kiwi fruit or passionfruit or crumbed chocolate peppermint crisp….whatever takes your fancy.
My mother’s pavlova
4 egg whites at room temperature, 220g caster sugar, 2 tbsp corn flour, sifted, 2 tsp white vinegar, 200ml whipped cream, fruit of your choice, for the filling and topping
Preheat the oven to 150°C.
Place the eggwhites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the cornflour and vinegar and whisk until just combined. With a spatula, shape the mixture into a round on a baking tray lined with baking paper.
Reduce the oven to 120°C and bake for 1 and 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.
Pile the whipped cream onto the pavlova and decorate with fruit of your choice. My mother always sliced bananas and placed them on top of the meringue, under the cream with passionfruit on the top.
A selection of berries is also delicious. Last night I used sliced mangoes under the cream with passionfruit on top.
