Pavlova

Name: Pavlova
Yield: 0 serving
Cuisine: Bake
Ingredients: 3.00 vanilla essence; 100.00 ml eggs whites only; 2.00 ml salt; 290.00 ml castor sugar; 60.00 ml cornflour; 30.00 ml vinegar; 3.00 ml vanilla essence; 250.00 ml cream fresh, whipped; fruit seasonal; baking paper

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Eggs

By Food24 November 03 2009

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Ingredients (11)

3.00	vanilla — essence
100.00 ml	eggs — whites only
2.00 ml	salt
290.00 ml	castor sugar
60.00 ml	cornflour
30.00 ml	vinegar
3.00 ml	vanilla — essence
250.00 ml	cream — fresh, whipped
	fruit — seasonal

	baking paper

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Method:

1. Set the oven to 135 ºC. Break the egg whites into a bowl of an electric mixer, add the salt and whisk until stiff.
2. Add the sugar 15 ml at a time, whisking until stiff after each addition.
3. Add the cornflour, vinegar and vanilla essence and beat well after each addition, until the mixture stands in a stiff peak.
4. Pile the meringue mixture onto the prepared baking sheet, shaping to a flat circle about 3 cm thick. Bake for 1 1/4 hours, remove carefully and gently peel off the paper. Fill with whipped cream and fresh fruit or use Chantilly cream (see recipe).