Pavlova

Pavlova is New Zealand’s light and fluffy meringue dessert named after the ballet dancer Anna Pavlova. Leftover pavlova can be stored in the fridge overnight, but will absorb moisture from the air and lose its crispness. Undecorated pavlova can safely be left overnight in the oven in which it was baked, to be decorated in the morning.

Ingredients

4 Egg Whites                                                                          2 tsp corn flour (corn starch)

Pinch of salt                                                                            1 tsp vinegar

1 ½ cups castor sugar

Method

Heat oven to 350F.  Line a baking tray with baking paper and draw a circle about 16cm in diameter.

Beat Eggs and Salt together until stiff, slowly add the sugar with the beater still running.  Beat for about 10 minutes at high speed until the mixture is thick and glossy.  (It should be thick enough to not fall from the beater.  Last of all, whisk in the corn flour and vinegar.

Use a big spoon and drop dollops of the mixture onto the baking paper into the circled area.  Form the mixture into the circle making swirls on the top rather than flattening to a disk.

Bake at 350F for 5 minutes then reduce oven to 265F for 1 hour.  DO NOT OPEN OVEN.  Let cool in oven completely (normally about 2 hours or so).

Decorate with whipped cream and slices of fruit.

CW