Pavlova

Recipe from: 11/4/1999 12:00:00 AM
Ingredients 18
Servings 8
Time

Ingredients

  • MERINGUE
  • 3
    extra-large egg whites, at room temperature
  • pinch salt
  • 225
    ml
    castor sugar
  • 5
    ml
    vinegar
  • 12
    ml
    cornflour
  • 100
    g
    chopped hazelnuts (optional)
  • FILLING
  • 250
    ml
    thick cream
  • 175
    ml
    thick Bulgarian yoghurt
  • 45
    ml
    castor sugar
  • 5
    ml
    vanilla essence
  • TOP LAYER
  • handful each of green and red grapes, washed
  • 2
    peaches, cut in slices and dipped in lemon juice
  • 1
    ripe pear, cut in slices and dipped in lemon
  • 1
    banana, cut in slices and dipped in lemon juice
  • handful gooseberries, washed
 

Method

 
Preheat the oven to 140 ºC (275 ° F). Line a large baking tray with greaseproof paper. Sift the cornflour over it. Beat the egg whites and salt until fluffy. Gradually add the castor sugar, beating continually, until the mixture is glossy and stiff and keeps its shape. Fold in the vinegar, cornflour and hazelnuts (if using) with a metal spoon and dish onto the prepared baking tray. Mould with a knife and make a slight hollow in the centre. Bake for an hour, switch off the oven and let the meringue cool completely in the oven. Do not open the oven during the baking or cooling period. Remove the cooled meringue from the oven and keep in an airtight container until needed. Prepare filling just before serving. Carefully remove the meringue from the baking tray and place on a serving dish. Beat the cream until stiff, fold in the yoghurt, castor sugar and vanilla essence and place in the meringue shell. Arrange the fruit on top of the cream mixture and serve. Serves 8.
 

Read more on: bake  |  eggs
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.