Thursday, 15 September 2016

Traditional Pavlova!

Happy Thursday Friends! 

Today I'm sharing a super traditional Australian dessert and one of my all time favourites. Pavlova is a meringue for all my non- Aussie readers ;) And is a huge hit in both my home country and house! My mum has been using this recipe for 30+ years and it is a family favourite. Treat yourself this weekend with a piece of this summer delight! 

My mum sent me this picture of her latest Pavlova from a girls 
lunch she attended last weekend! 

You Will Need 
4 egg whites, at room temperature
pinch of salt
250 g castor sugar
2 teaspoons cornflour
1 teaspoon white-wine vinegar
few drops of pure vanilla
1¼ cups cream, firmly whipped
Seasonal Fruit to decorate

Preheat oven to 180°C. Line a baking tray with baking paper and draw a 20 cm circle on the paper.
Beat egg whites and salt until satiny peaks form. Beat in sugar, a third at a time, until meringue is stiff and shiny.
Sprinkle over cornflour, vinegar and vanilla and fold in lightly. Mound onto paper-lined baking tray within circle, flattening top and smoothing sides.
Place in oven, immediately reduce heat to 150°C and cook for 30 minutes. Reduce further to 120°C and cook for 45 minutes.
Turn off oven and leave pavlova in it to cool completely. Invert pavlova onto a platter, pile on cream and decorate with fruit! 

Enjoy with friends and family! 


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