James, my fiance, loves pavlova. It’s his absolute favourite dessert, especially at Christmas. We didn’t have pavlova for Christmas this year so I decided to make some for him a few days later to make up for it. Besides, we had some leftover egg whites that had been sitting in the fridge for a couple of days from another recipe. Apparently egg whites that are a few days old are the best ones for turning into meringue and I can attest that it is.
Serves 4
Prep time 15 mins
Cook time 1 hour
Ingredients
2 egg whites
110g caster sugar
1 tbsp corn flour
1 tsp white vinegar
150ml whipping cream
1 tsp icing sugar
seasonal fruits, sliced
Preheat the oven to 150C.
In a clean bowl, beat the egg whites until stiff peaks form. With 2-day old egg whites, this took about 2 minutes. With fresh eggs, it takes me about twice as long.
Gradually add the caster sugar, corn flour and vinegar beating into the egg whites until combined.
Line a tray with baking paper and spread the egg white mixture on to the tray to a 15cm wide round.
Bake for 10 minutes at 150C. Reduce the heat to 120C and bake for a further 40 minutes. Once done let it cool in the oven with the door slightly open.
Just before you are ready to serve, beat the whipping cream until light and fluffy. Add the icing sugar and mix with the whipping cream.
Fill the cooled pavlova with the whipping cream and top with fresh fruits.