Pavlova
Ingredients
- 4 egg whites
- 1 cup castor sugar
- 1 tablespoon cornflour
- 1 teaspoon lemon juice
- 1/4 cup plain sugar
Method
Beat egg whites until peaks form. Test by lifting beaters out of the mix and watch the mix fall.
Gradually add castor sugar.
Fold in plain sugar, lemon juice and cornflour. The mix should then have a shiny look.
Line an oven tray with greaseproof paper. Grease both sides with butter and dust lightly with cornflour.
Create a 25cm round heap of mix on the tray.
Cook in a slow oven (approximately 150 degrees Celsius) for 40 minutes.
When the Pavlova has become cold, top with cream and fruit. (E.G: Strawberries, passionfruit, kiwi fruit, etc.)
Options
- For a crispy crust and a chewy centre, experiment by turning the oven off, while the Pavlova is cooking in the oven and leave in the oven until the oven has cooled.
- Use aluminium foil instead of greaseproof paper. Do not grease and flour with this option.
- Pipe the top half of the Pav on to create a caldera. This divot can be filled with more fruit, cream and other fillings.