Pavlova 2

Desserts, Eggs, Ethnic, Fruit, Holiday


4 egg whites - room temperature

1 pinch salt

1 1/4 cups castor sugar

1 tablespoon cornstarch

1 teaspoon white vinegar

1/2 pint whipping cream

fruit of choice (kiwifruit, berries, peaches, etc)

(null) white chocolate curled with a peeler

powdered sugar for dusting


Preheat the oven to 190°C.
Line an oven tray with baking / silcon paper.

Beat the egg whites to a foam, add the salt and beat until soft peaks form which fold over when the beater is removed.

Slowly beat in the castor sugar a little at a time.

Keep beating until the mixture is stiff and the peaks stand strong when the beater is removed.

Lastly add the cornflour and vinegar and just mix until just combined.

Spread the meringue into approximately a 20cm circle, smooth the top flat or swirl with a spoon if desired.

Lower the heat and bake in a cool 80°C oven for 1 to 1½ hours.

Turn off the heat and leave in the oven overnight to cool completely. Just before serving top your pav with softly whipped cream and decorate with a selection of berries, or other fruits, white chocolate curls and icing sugar.