Pavlova

A community recipe by Jess

Not tested or verified by Nigella.com

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Introduction

Here's the recipe from Australian food stylist Rachael Macchiesti. It says' She uses light brown sugar, in place of the more usual plain white sugar, b/c iys slight molasses flavour makes he meringue taste less sweet. You can very the fruit to your tastes, but passion fruit seems essential.'

Ingredients

Serves: 6

Metric Cups

For the Pavlova

125 grams egg whites
¼ teaspoon salt
135 grams soft light brown sugar
10 grams cornflour
10 millilitres white vinegar (distilled)
1 teaspoon vanilla extract

For the Garnish

250 millilitres cream (chilled)
10 grams sugar
3 grams passionfruit (fresh)
2 punnets berries (I used raspberries and it turned out really good)

For the Pavlova

4 ounces egg whites
¼ teaspoon salt
5 ounces soft light brown sugar
ounce cornstarch
⅓ fluid ounce white vinegar (distilled)
1 teaspoon vanilla extract

For the Garnish

8⅘ fluid ounces cream (chilled)
ounce sugar
ounce passionfruit (fresh)
2 punnets berries (I used raspberries and it turned out really good)

Method

Pavlova is a community recipe submitted by Jess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 110 degrees Celsius. Lightly spray a baking sheet /w pan coating and line it smoothly /w aluminium foil. Spray the foil /w pan coating then dust it /w flour. Trace a 23cm circle onto the foil.

Using a clean, dry mixing bowl and beaters, start whipping the egg whites until foamy. Add the salt and continue to whip until the whites form small bubbles.

Mix together the sugar and cornflour and add to the whites in a slow, steady stream, beating constantly. Continue to whip until the egg whites are glossy and form stiff peaks.

Whip in the vinegar and vanilla. Scrape the mixture into the centre of the circle on the baking tray. Use a large spoon to spread the meringue to the perimeter of the circle, shaping it so the edge is about 4cm higher than the centre.

Bake at 110 degrees for 2 to 3 hrs, or until firm and baked through.

Turn off the heat and let the meringue cool in the oven. Carefully pull the foil from the meringue and place on a platter.

Whip the cream /w the sugar until it forms soft peaks then spread it over the top of the meringue.

Scatter the berries on top. Cut the passion fruits in half and spoon the seeds and flesh decoratively over and around the berries.

Using a clean, dry mixing bowl and beaters, start whipping the egg whites until foamy. Add the salt and continue to whip until the whites form small bubbles.

Mix together the sugar and cornstarch and add to the whites in a slow, steady stream, beating constantly. Continue to whip until the egg whites are glossy and form stiff peaks.

Bake at 110 degrees for 2 to 3 hrs, or until firm and baked through.

Turn off the heat and let the meringue cool in the oven. Carefully pull the foil from the meringue and place on a platter.

Whip the cream /w the sugar until it forms soft peaks then spread it over the top of the meringue.

Scatter the berries on top. Cut the passion fruits in half and spoon the seeds and flesh decoratively over and around the berries.