Pavlova is another dessert that is very big in my family. Mum used to make them all the time when I was a little girl; and decorate them to look amazing. I always assumed they would be very difficult to make, but as it turns out they are so simple. I wish I knew as they are one of my favourite desserts and I'd have been making a lot more if I knew how easy they are!
The pavlova does sink when it is finished cooking, but I was let in on a little secret. If your oven is electric then do open the door slightly as it cools. But if your oven is gas, leave the door closed and let it cool inside the oven.
I was very happy with my first attempt at Pav. It was crunchy outside and chewy inside. And it all disappeared in five miuntes flat!
3 egg whites
4 tablespoons caster sugar
1/2 teaspoon white wine vinegar
1/4 teaspoon cream of tartar
1 teaspoon cornflour
1 teaspoon vanilla extract
whipped cream, to serve
2 passionfruit to decorate
Preheat the oven to 150 degrees. Line a baking tray with baking paper. Beat teh egg whites until soft peaks form. Gradually add the sugar, then the vinegar, cream or tartar, cornflour and vanilla extract and continue to beat until soft peaks form.
Spoon the meringue onto the centre of the tray then spread it out to form a 20cm circle. Put into preheated oven for 15 mins, then reduce the heat to 120 degrees and cook for a furter hour.
Turn the heat off and leave the door slightly ajar and allow the meringue to completely cool in the oven.
Serve topped with whipped cream and passionfruit.