26. Nov, 2015

Decadent and Delicious!


4 egg whites, 8 tablespoons sugar, 2 teaspoons corn flour, 1 teaspoon vinegar, 250ml fresh cream, strawberries, kiwi fruit, granadilla pulp.

Beat the egg whites until soft peaks form. Add the sugar a little at a time and continue beating until stiff peaks form. Add the cornflour and vinegar and beat. Line a baking sheet with baking paper. Spoon the egg white mixture onto the paper in a circle. You could make a flat surface but I like to make mounds of the egg white. Bake at 150deg celsius for 11/4 to 11/2 hours. When the outside of the pavlova is crisp it is ready. Remove from oven and cool. Carefully remove the baking paper and place on the serving dish. When completely cold add the beaten cream and fruit. Drizzle with the granadilla pulp. The pavlova is best served soon after adding the cream and fruit, but it can be stored in the fridge for a few hours. You could also use whatever fruit you like. I have often used slices of fresh mango and grapes. But I always use granadilla. Slice and serve! P. S. You can use as many egg whites as you like. Remember the ratio is 2 tablespoons of sugar for every one egg white.