My N Z Pavlova

Recipe by Jen T
READY IN: 1hr 35mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare a baking sheet by greasing lightly with butter and placing on it a sheet of tinfoil or baking paper. Grease the tinfoil and then shake on a few drops of cold water and smear around leaving a thin film of water.
  • Beat egg whites, salt and cold water until stiff with an electric mixer in large bowl.
  • While still beating add the castor sugar very slowly a tablespoonful at a time and keep beating between additions. This takes time so don't hurry this step.
  • When all sugar has been added beat in the vinegar and the vanilla.
  • Remove beaters and with a metal tablespoon fold in with cutting movements the cornflour.
  • With a spatula scoop mix onto baking sheet and form into a circle about 8" in diameter but keeping the mix fairly high. Form a slight dent in the top if liked or keep flat.
  • Place tray in the centre of a 350'F oven and bake for 10mins.
  • After 10mins lower heat to 300'F and then after another 10mins lower heat to 250'F and continue baking for 1hr.
  • Do not open oven door while cooking.
  • When time is up turn oven off and open door slightly and leave Pavlova to cool in oven.
  • When completely cold top with freshly whipped cream and decorate with fruit of choice or grated chocolate.
  • Another idea is to fill centre with either lemon curd (made from the yolks) or chocolate mousse. Then pipe rosettes of cream around the edge of filling. I have also used instant puddings for the filling made with half milk & half cream to give a thicker mix and then decorated with fruit to match flavour.
  • Note: If it looks like rain don't make! It has something to do with the atmosphere!
  • Pavlova can be made 1-2 days before or the morning of the day required. Then topped on the day 4-6 hours before required.
  • Variations:
  • Pavlova with Almonds; sprinkle with flaked almonds before baking.
  • Coffee Pavlova; add either 1 Tbsp coffee essence or 2 teasp instant coffee powder when adding the sugar. Top with brandy or kahlua flavoured whipped cream.
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