This dessert is
definitely one of my top 5 favourite guilty pleasures! Between my aunt and my
boyfriends grandmother I really don’t know which is better, all I know is that
I doubt I’d ever turn down a slice of this heavenly dessert! Here’s the recipe
for you to try it out for yourself.
Ingredients
Cake Tin/ Baking
sheet
4 Large egg
whites
225g Castor Sugar
2 Level teaspoons
of Cornflour
2 teaspoons,
white wine vinegar
Filling:
300ml Whipping/
pouring double cream, whipped
350g
Strawberries, halved/ sliced
Method
1.
Preheat
the oven to 160C/ Fan, 140C/ Gas, 3. Lay a sheet of the non-stick baking
parchment on the baking sheet and mark 23 cm circle on it.
2.
Put
egg whites into a large bowl and whisk until stiff and cloud like. Add the
sugar a teaspoon at a time, whisking well after each addition, until all the
sugar has been added. Blend the cornflour and vinegar together and whisk into the
meringue mixture. Spread the meringue out to cover the circle on the no-stick
baking parchment, building up sides so they are higher than the middle.
3.
Place
in the oven but, immediately reduce the temperature by 10 degrees. Bake for
about an hour until firm to the touch and a pale beige colour. Turn the oven
off and allow pavlova to become quite cold while still in the oven. If you keep
the oven door closed you will encourage a more marshmallowy meringue.
4.
Remove
the cold pavlova from the baking sheet and parchment, sliding it onto a serving
plate. Top with the whipped cream and strawberries, then chill for about an
hour before serving
I personally love
when the outside of the meringue is crisp and the centre is marshmallow like,
topped with fruit and some sort of chocolate, either ‘Whispers’ or a crushed
‘Flake’. YUM! I think I’m starting to crave a slice now… Hehe. I really hope
this recipe becomes one of your favourites too…
xoxo
As seen in "Mary Berry, 100 cakes and bakes" Page 164
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