Now here is the Chelsea Sugar recipe
that most people use.
Pavlova
6 egg whites, room temperature
2 cups Chelsea Caster Sugar[fine sugar]
1 teaspoon vanilla essence
1 teaspoon malt vinegar[or white .]
2 teaspoons cornflour [good quality]
300ml cream, whipped [ I would use that much again.]
4 �?6 kiwifruit, peeled and sliced for decoration:
/passionfruit pulp /peaches drained /or any tropical fruit too.
Mint sprigs to garnish
Preheat oven to 110ºC.
In a large metal, porcelain or glass bowl (not plastic]
beat egg whites until soft peaks form.
Gradually, a teaspoon at a time, add the sugar.
The mixture should be getting glossy,
thick and shiny with each addition and the whole sugar
adding process should take at least 10 minutes.
Beat in essence, vinegar and cornflour.
Spoon mixture out into a plate sized mound
on a baking paper covered tray.
Bake for approximately 1½ hours
until dry and crisp and lifts easily off the baking paper.
Cool on a wire rack.
To serve, place flat side up on a serving plate,
pile with whipped cream and spread with
sliced kiwifruit and garnish with mint sprigs.
Serves 8 �?10
Tips:
*Egg whites - successful meringues/pavlova
When stiffly beaten,
egg whites will expand to six times their unwhipped volume.
*But they will not whip up if even a spec of yolk is included
or if the bowl or utensils used for whipping have
any oil or fat on them.
*Never use a plastic bowl when whipping egg whites,
you will never get the volume you require.
*A trick to make it go further is to put a piece of
cotton around the middle and pull it tightly until
it meets both hands again. then you have two
-hopefully identical sizes - and lots of whipped cream
and fruit on top with chocolate sauce or passionfruit
topping too . makes for two different desserts .
*But if you want a "terrific gateaux type" do the
same again but add the one onto the other
and layer it carefully.toppings are your own
choice so you don't have to spare the whipped
cream .. as I add all sorts to mine and they are
always different each time .
Everyone thinks I have got more than I have
with the split layers .
So you can eat to your hearts content .
I used my own passionfruit pulp saved from my vine
each year, or kiwifruit pulp or even whole sliced in rounds
[skin off please]
Annie
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