This pavlova contains less sugar than is usual. The sugar is folded in, not beaten, which gives the pavlova a rather dense marshmallowy centre and chewy crust.
Ingredients
- 6 egg whites
- ¼ tsp cream of tartar
- 1 cup plus 2 tbsp caster sugar
- 1 tsp cornflour
- 2 tsp vinegar
- 1 tsp vanilla essence
Method
- Place the egg whites and cream of tartar into a clean bowl and beat until they form a dense white foam and stiff peaks but not dry.
- Sift the caster sugar and cornflour on top of the egg whites and pour the vinegar and vanilla down the side of the bowl. Use a slow speed to incorporate the ingredients together. Do not beat and do not over-mix. You can fold these in with a holed spoon in place of the beaters.
- Spread the mixture onto a baking paper-lined baking tray to about an 18cm circle.
- Place into a preheated 220ºC oven on the middle shelf and immediately turn the temperature down to 120ºC. Cook for 1½ hours and then turn the oven off and allow the meringue to cool thoroughly before removing. The centre will crack and drop leaving a perfect hollow for filling with whipped cream and seasonal fruits
- Serve covered with whipped cream and seasonal fruits.
Cooks Tips
- To bake in a tin, pile the mixture into a well-greased and baking paper lined 23cm springform cake tin. Bake as per the method in this recipe.
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