Basic Pavlova
INGREDIENTS
1 tsp vanilla essence
4 egg whites
1/4 tsp cream of tartar
1 cup caster sugar
4 tsp cornflour
2 tsp vinegar
4 egg whites
1/4 tsp cream of tartar
1 cup caster sugar
4 tsp cornflour
2 tsp vinegar
A standard pavlova recipe, that can be cooked in a tin, mounded onto a tray or made into a perfect round.
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METHOD
1. Put the egg whites and cream of tartar into a clean bowl and beat until the mixture forms stiff peaks but is not dry.
2. Gradually beat in three quarters of the sugar, about 2 tablespoonfuls at a time, beating well after each addition. Fold in the remaining sugar. The mixture should be thick and glossy.
3. Sift in the cornflour and add the vinegar and vanilla essence. Beat on a low speed only to combine.
4. Pile the mixture on to a baking paper-lined tray and mould into a 16cm circle, smoothing the top off.
5. Place in a 120°C oven for 1 1/2 hours and then turn off the oven and allow the pavlova to cool completely with the door closed.
6. Serve piled with whipped cream and seasonal fruits.
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