Pavlova - serves 8
- 4 egg whites
- 450g caster sugar
- 2 tsp cornflour
- 1 tsp white wine vinegar
- 250ml double cream
- fresh fruit
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat the oven to 180°c / 350°f / gas mark 4.
Place the egg whites into a large mixing bowl.
Whisk until the whites form firm peaks.
Gradually whisk in two thirds of the sugar and fold in the last third.
Fold in the cornflour and vinegar.
Line a baking tray with greaseproof paper and spoon 8 individual meringues or one large meringue onto the tray. Use a small spoon to make a dip in the centre.
Place into the oven and turn the oven down to 150°c / 300°f / gas mark 2. Bake for 30 minutes then turn the oven off and leave for an extra 30 minutes.
Leave to cool.
Prepare your fruit and whip your cream.
When ready to serve, place the pavlovas onto plates and top with the cream and fruit.
Pavlovas are better if made on the day of eating. The middle of each pavlova will be soft like marshmallow.
My favourite fruit to eat with pavlova is cut up strawberries mixed with passion fruit and cream drizzled over the top.
how to make this recipe dairy free...
Top with whipped soya cream or dairy free pastry cream.
Gem's hints and tips
Make sure your mixing bowl and utensils are scrupulously clean and your egg white does not contain any yolk. If any grease gets into the egg white it will not whisk up properly.
To add texture to the meringue, add 50g ground hazelnuts or ground almonds. Work quickly, add the ground nuts and spoon onto the baking tray. Bake straight away as the fat in the nuts will break down the meringue to a sloppy mess.
Mix 50ml Tia Maria to your whipped cream and serve with raspberries.
To make a Vacherin or hard meringue nest. Omit the cornflour and vinegar. Pipe nests of meringue onto a greased baking tray and bake at 140°c / 275°f / gas mark 1 for 3 hours.