Pavlova

                                       

At this time of the year we tend to go out for BBQ or lunch's and I always like to take something. A pavlova is easy to transport and I just add the filling when I get there. And it always tastes good.

Pavlova:

150ml eggwhite {approximately 4 eggs}

1 cup {220g} caster {superfine} sugar

2 tablespoons cornflour {cornstarch}

2 teaspoons white vinger

Filling:

1 cup {250ml} cream

1/2 passionfruit pulp

250g strawberries

or what berries you have and a banana

Preheat the oven to 150 c {300f}. Place the egg whites in the bowl of a clean electric mixer and whisk till stiff peaks. Adding the sugar gradually, whisk well, until the mixture is stiff and glossy.

 Add the cornflour and vineger and whisk until combined. shape the mixture into an 18cm round on a lined baking tray. Reduce the oven to 120 c {250f} and bake for 1 hour and 20 minutes. Turn the oven off, and allow the pavlova to cool completely in the oven with out opening the oven door.

whisk cream until soft peaks. spread over the pavlova, top with the topping of your choice.

Enjoy:

Donna Hay