Pavlova Dessert

Photo: Suddenly Cooking

Ingredients

For the pavlova

10 large free range eggs (preferably cold from the fridge)

500 grams /1 lb white castor sugar

1 tablespoon 30 g/1oz/ corn flour

30 tablespoons ml/ 1 fl oz/ 1 white vinegar

For the topping

1 cup A few of soft fruit, some suggestions include:

kiwi, peach, pear, nectarine,

200 oz pouring single cream

60 grams /2 oz white sugar

A few drops of vanilla essence/extract

Preparation

To make the pavlova...

Preheat the oven to 130ºC/260ºF/Gas Mark 1. Remove the oven tray and line with a large sheet of grease proof paper and set aside.

Separate the egg whites from the egg yolks into two separate clean & completely dry bowls. Put the egg yolks aside in the fridge for later use

See Sophie´s blog at http://www.suddenlycooking.com for advice on dealing with egg whites & more great free recipes like - what to do with those left-over egg yolks?

Begin to whisk the egg whites on medium to high speed for around 7 -10 minutes or until stiff peaks from. (You know the peaks are stiff enough if you turn the bowl upside down and the mixture does not fall out or move at all). Keep beating until this happens.

Then gradually add the castor sugar and keep beating until you can rub a little of the mixture between your thumb and forefinger and feel absolutely no sugar granules.

Then add the vinegar and corn flour and very carefully fold through the mixture using a spatula.

Pile the mixture onto the lined oven tray making sure to keep it all in the centre and make a kind of large mountain of meringue. Then carefully, still using the spatula, make a bit of a well in the centre but don´t go too deep and don´t spread the meringue out a great deal.

Put the tray into the warmed oven and leave it to cook for 1 1/2 - 2 hours. (Do not open the door for the first 1.15 hour at least). Check the cake after 1 1/2 hours, tap it very lightly and if it is hard and sounds hollow it is cooked. If it feels slightly gluey to the tap or there is liquid on the baking tray leave it for another 10 minutes and check it again.

Once the pavlova is cooked, turn off the oven, leave the door open slightly and leave the cake inside the oven to cool for at least 30 minutes but preferably until completely cool (can be left over night).

Whilst the pavlova is resting make the topping...

Peel and slice the fruit into smallish pieces then open the tinned fruit if using and drain any liquid.

Pour the cream into a large clean mixing bowl, add the sugar and a few drops of vanilla essence/extract and beat with the whisk until still peaks from.

Dollop the cream into the centre of the cooled pavlova and spread out carefully using the back of a knife. Arrange the fruit on top of the cream (be creative but make sure not to overload the cake with fruit as it will be difficult to serve).

Serving

Slice the pavlova with a very sharp knife and serve immediately with the left over fruit on the side. Will keep in the fridge if well covered for up to 2 days but it is always best eaten on the same day.

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About

Patriots of the Pacific Rim have been known to argue fervently regarding the origin of the pavlova recipe and as far as I know the jury is still out as to whether this eccentric looking & super sweet tasting cake originated in Australia or New Zealand. Personally I don´t care where it came from, I´m just glad it ended up on my plate.

(Go to www.suddenlycooking.com for more great free recipes)