pavlova
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Tropical rolled Pavlova

Recipe from: 4 December 2012
Preparation time: 15 min
Cooking time: 20 min
 
A light and airy dessert with a puckering flavour punch.
 
 
 

Ingredients

 
  • 4
    egg whites - at room temperature
  • 8
    tsp
    castor sugar
  • 1
    tsp
    vanilla extract
  • 1
    tsp
    white vinegar
  • 1
    tsp
    cream of tartar
  • 1
    dessert spoon cornflour
  • 1/2
    cup
    dessicated coconut
  • 250
    ml
    fresh cream
Servings: Change Serving
 
 

Method

 
Preheat oven to 180°C. Line a baking tray with foil shiny side down and brush with oil.

Sprinkle the coconut onto greased tray.

Start beating the egg whites and as they thicken add the cornflour and 6 tsp of the sugar.

Gradually beat in the tartar and vinegar. When the egg whites have reached stiff peak, fold in the remaining sugar.

Spead evenly onto the baking tray. Bake for 12 minutes.

Meanwhile place another sheet of foil on your work surface and lightly grease it. When your Pavlova is cool turn it out onto the greased foil and carefully lift the upper foil away from it.

Spead with whipped cream (save some for garnish) and then your fruit, if using berries chop them.

Using the foil, carefully roll it up - like you would a swiss roll. Once rolled, cut away any foil to make it easier to slide it onto a serving dish.

Pipe the remaining cream on the top and garnish with berries or in this case a few drizzles of passion fruit and some mint.

Reprinted with permission of Sous Chef. To see more recipes, click here.


 

Read more on: recipe  |  dessert  |  bake  |  dairy  |  eggs
 

 
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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