Passion Fruit Pavlova recipe |
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05/25/2011
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Ingredients2 large egg whites112g caster sugar 1/2 tsp cornflour 1/2 tsp white wine vinegar pinch of cream of tartar (optional) 175ml double cream pulp from 3 fresh granadillas DirectionsPre-heat the oven to 180C and cover a large baking sheet with baking parchment. Whisk the egg whites until they just form stiff and shiny peaks. Add the sugar gradually and mix whisk really well between additions. Continue whisking for another 3-4 minutes after all the sugar is added, until the meringue forms stiff and glossy peaks. Whisk in the cornflour and vinegar.With a pencil, draw two circles of about 10-15cm in diameter. Spoon the egg mixture onto the baking parchment and use a palette knife to spread a thick layer of the egg mix in the circle. You can also make a depression in the centre and build up a ridge around the circumference of each circle if you want nests. Put the baking sheet in the oven and immediately turn down the temperature down to 120C. Bake for 1 1/2 hours, then turn the oven off and leave the meringue in the oven until completely cold. (Don't worry if the meringue looks cracked - that adds to its visual and textural appeal!) Peel the baking parchment off the meringues and place on a serving dish. Whip the cream together with sugar until soft peaks start to form. Halve the granadillas and scoop out the pulp. Spoon half the cream onto the centre of each Pavlova and serve immediately. CommentsTo achieve meringues which are chewy in the middle, start the baking process at a higher temperature but reduce it immediately when you put the meringues in the oven.ServingsMakes 2 large nests - enough for 4 peopleRead more on www.cooksister.com |
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avg rating: 2.34
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