Pavlova
 Ingredients
4 Egg Whites
Pinch of Salt
1 1/2 Cups CSR Caster Sugar
1/2 Teaspoon Vanilla
1 Teaspoon Vinegar
1 Tablespoon Cornflour
2 Cups Cream, whipped
Fruit to decorate - Kiwi Fruit, Bananas, Mango, Strawberries, Passionfruit
Method
Beat the egg whites, which should be at room temperature, with the salt until they form soft peaks.
Gradually add the CSR Caster Sugar, beating well after each addition, until sugar is completely dissolved and mixture stands in stiff peaks. Then fold in the vanilla, vinegar and cornflour.
Turn on to a greased and floured suitable china or metal plate and mould the mixture into a round shape with a slight indentation in the middle. Pile up the sides a little.
Bake in a slow oven 250oF (120oC) for 1 1/2 hours or until firm to the touch. Cool in the turned off oven.
Fill with whipped cream and decorate with fruit.
This recipe is courtesy of CSR Sugar. |