Pavlova

YOU
8 servings Prep: 15 mins, Cooking: 1 hr
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Eggs

By Food24 November 03 2009
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Ingredients (16)

Meringue
3.00 eggs — extra large, whites only at room temperature
salt — pinch
225.00 ml castor sugar
5.00 ml vinegar
5.00 ml vanilla — essence
15.00 ml cornflour — sifted
100.00 g hazelnuts — chopped, optional
Filling
250.00 ml cream — thick
175.00 ml yoghurt — thick Bulgarian
5.00 ml vanilla — essence
topping — TOPPING
grapes — green, handful
grapes — handful, red
2.00 peaches — sliced
1.00 pears — sliced
1.00 banana — sliced
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Method:

Preheat the oven to 140ºC and line a fairly large baking sheet with aluminium foil and dust with cornflour.
Beat the egg whites and salt until foamy and gradually add the castor sugar, beating continuously until the mixture is stiff and glossy and retains its shape.
Fold in the vinegar, vanilla, cornflour and hazelnuts with a metal spoon and spoon onto the prepared baking sheet.
Shape with a spatula and make a slight hollow in the centre.
Bake for one hour, switch off the oven and leave the meringue to cool completely in the oven.
Do not open the oven during the baking or cooling time.
Cool completely and store in an airtight container until needed.
Assemble the pavlova just before serving.

To assemble:
Carefully remove the meringue from the baking sheet and place on a serving plate.
Beat the cream until stiff and fold in the yoghurt and vanilla essence.
Spoon into the meringue shell.
Arrange the fruit on top of the cream mixture and serve.



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