Raspberry Pavlova

Rapberry Pavlova
My thoughts on pavlova:

  1. It reminds me of my mum. Whenever we have a family get-together its the thing she always volunteers to bring. She has mastered The Pav after much trial and experimentation. Thanks Mum for passing on the knowledge!
  2. It reminds me of Christmas day when there is always pavlova loaded with cream and strawberries for dessert. I’m thinking of a New Zealand Christmas of course, which arrives in the midst of summer and is all tied together with memories of summer holidays, barbecues and lazy days at the beach. I love Christmas.
  3. I like to pretend its actually quite healthy because I’m eating nothing but egg white really! (*ahem* held together with sugar and wrapped in cream…)
  4. One piece is never enough. But due to point 3 above that is 100% ok. Also, pavlova for breakfast is allowed. I said so and I’m a grown-up now so noone can stop me!
  5. Pavlova

    • 3 egg whites
    • 2 teaspoons cornflour
    • 1 teaspoon white vinegar
    • 1 teaspoon vanilla essence
    • 1 cup caster sugar
    • 50ml boiling hot water

    Preheat the oven to 210C. Line a baking tray with non-stick baking paper.
    Carefully separate the eggs ensuring absolutely no egg yolk gets in with the whites. In a clean, dry mixing bowl combine the egg whites, sugar, cornflour, vinegar, vanilla and hot water. Beat with an electric mixer until a glossy white meringue forms. Continue beating until the meringue is stiff. You’ll know its done when you can hold the bowl upside down briefly without the meringue moving. Once it reaches this point scrap it onto the lined baking tray and shape gently to the roughly the height and shape you want the finished pavlova to be.

    Place in the preheated oven and bake for 10 minutes at 210C. After 10 minutes turn off the oven and leave the pavlova in there with the door shut. Leave until the oven is cool and try not to open the oven door to peek!

    Once cool, decorate the pavlova with cream and fresh fruit. I topped mine with a mixture of 1 part raspberry yogurt, 2 parts whipped cream and garnished with a sprinkling of raspberries.

    slice of pavlova

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