Saturday, February 6, 2010


This one is out of Nigella. I wasn't very convinced when I found out what pavlova is, but, despite the disastrous ending, it was quite yum. FAR too sweet. I'll use about 2/3rd the sugar when I make it again. Halfway through the meringue, my electric beater died. We were far too tired by then to beat it by hand. So we just baked it half beaten, and topped with very tart kiwis, and skipped the cream entirely.

For the base:
  • 8 egg whites
  • 500g caster sugar (I used powdered)
  • 4 tsp cornflour
  • 2 tsp white wine vinegar
  • ½ tsp vanilla extract
For the topping:
  • 650ml double cream (I was going to use one carton of Amul cream)
  • 6 kiwis
Preheat the oven to 180C. Line a baking sheet with baking parchment and draw a rough 25cm/10in diameter circle onto it with a non-toxic pencil. (I didn't ave the paper so getting it off was HELL. USE the paper.) In a bowl, whisk the egg whites until soft peaks form when the whisk is removed, then whisk in the sugar, one tablespoonful at a time, until stiff peaks form when the whisk is removed. Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Spoon the meringue onto the baking parchment within the marked circle and, using a spatula, flatten the top and smooth the sides. Place into the oven and immediately reduce the heat to 120C. Cook for an hour, then turn off the oven and leave to cool completely.
Once cool, remove the meringue base from the oven (you can keep the meringue in an airtight container for a couple of days or store in the freezer for up to one month). When you are ready to assemble the pavlova, invert the cooled meringue disk onto a large plate or a serving stand, and peel off the baking parchment. For the topping, in a mixing bowl, whip the cream until soft peaks form when the whisk is removed. Spoon the cream onto the meringue base, spreading it onto the edges in a swirly fashion. Top with the fruit. Serve chilled, and with a prayer for your arteries!

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