Page 31 - PowerPoint Presentation

Pavlova

Ingredients Method

3-4 Egg (whites)
Heat the oven to 180C/ fan160C Cover a
baking sheet with baking parchment.
225g sugar
Whisk the egg whites with electric

1 tsp cornflour beaters until they just form stiff and
shiny peaks. Gradually add the sugar a
couple of tablespoons at a time and
1 tsp white vinegar whisk really well between each addition.

1 tsp vanilla When all of the sugar is used up
continue whisking for 3-4 minutes or
until the meringue is stiff and glossy and
stands up in peaks, then whisk in the
cornflour and vinegar.

Spoon the mixture onto the baking
parchment and use a palette knife to
make a circle about 20cm in diameter.
Put in the oven, turn the temperature
down to 120C/fan 100C/gas ½ and cook
for 1½ hours. Turn the oven off and
leave the meringue inside until
completely cold.

Add the cream and lemon zest and softly
whip, then spoon onto the pavlova. Add
Mix fruit on top of the cream, dust with
a little icing sugar and serve.