LORRAINE’S PAVLOVA

 

6 egg whites (must be at room temperature)

1½ cups (330g) castor sugar

1 tablespoon corn flour

1 teaspoon vanilla

½ teaspoon white vinegar

300 mls whipping cream

fruit to decorate – strawberries, passionfruit. 

 

I always use passionfruit and I think they take away a little of the sweetness and I’m sure this is what makes my pavs so nice.  Do you know that you can freeze passionfruit whole?  When you need them you just take them out of the freezer and pop them in a cup of water for 5 minutes and then cut them open.   Even if they are still a little frozen inside, it only takes a couple of minutes to thaw out.

 

Preheat oven (120ºC)  Cover plate with baking paper or alfoil. 

Beat egg whites and then gradually add sugar and keep beating until sugar is dissolved.  It should take about 6 – 7 minutes to do this.  Reduce speed and then add vanilla and then vinegar.  Reduce speed to lowest setting and gently fold in cornflour.

 

Put onto prepared plate and pop into the oven for about 1½ hours – turn oven off and leave in oven until cold.  DO NOT, UNDER ANY CIRCUMSTANCES OPEN OVEN UNTIL OVEN IS COLD!!!!!!

 

I find also that it is always nicer if you decorate the pav an hour or so before visitors arrive and keep in fridge until ready to serve.  It all seems to set better for cutting.

 

E N J O Y!!