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| | Message 1 of 3 in Discussion |
| From: lanles0 (Original Message) | Sent: 3/24/2007 9:17 AM |
Preparation Time 20 minutes Ingredients (serves 6) - 4 egg whites, at room temperature
- 220g (1 cup) caster sugar
- 2 tsp cornflour
- 1 tsp vanilla essence
- 1 tsp fresh lemon juice
- 300mls thickened cream, whipped, to serve
- 4 bananas, diagonally sliced
- 4 large passionfruit, pulp removed you can also use Kiwi fruit
Method - Preheat oven to 120°C.
- Draw a 22cm circle on a piece of non-stick baking paper using a cake pan as a guide. Line a large baking tray with the paper, pencil mark facing down.
- Use electric hand beaters to whisk the egg whites in a large clean, dry bowl until firm peaks just form. Gradually add the sugar, 2 tbs at a time, whisking well between each addition until thick and glossy.
- Add the cornflour, vanilla essence and lemon juice and whisk until just combined. Spoon the mixture onto the lined tray and use a spoon to carefully spread the mixture to fill the circle. Smooth the surface.
- Place in preheated oven and reduce temperature to 100°C. Bake for 55-60 minutes or until the meringue is crisp on the outside and a skewer inserted in the centre of the pavlova comes out clean.
- Leave the oven door ajar and allow the pavlova to cool for 2 hours. Close the oven door and allow the pavlova to cool for 4-5 hours or overnight.
- To serve, spread the cream over the pavlova. Arrange the banana slices and kiwi fruit over the cream and spoon the passionfruit pulp over
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