Walnut Pavlova

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Eggs

By Food24 November 03 2009
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Ingredients (10)

150.00 g eggs — white
300.00 g castor sugar
15.00 ml cornflour
5.00 ml vanilla — essence
1.00 ml Cream of tartar
30.00 ml coffee — Nescafè granules
10.00 ml water — boiled
100.00 g walnuts — chopped
250.00 ml fresh cream — whipped
fruit — seasonal
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Method:

1. Preheat the oven to 120 ºC.
2. Place a sheet of greaseproof paper on a large baking tray. Whisk the egg whites until stiff. Gradually add the sugar, beating until very thick and glossy.
3. Add the cornflour, vanilla essence, cream of tartar and coffee granules dissolved in the boiling water. Mix well. Fold in the nuts.
4. Pile the meringue mixture on the prepared baking tray, and shape into a large flat circle 3 cm thick with built-up edges.
5. Bake in the oven for 30 minutes, then reduce temperature to 100 ºC and bake for a further hour.
6. Remove from baking tray and peel off the greaseproof paper. When completely cold, spoon in whipped cream and arrange fruit decoratively.



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