Traditional pavlova
We REALLY like this. It's almost as good as pie! And way easier.
Ingredients (Serves 10)
6 egg whites, at room temperature
1 1/2 cups (315 grams) caster sugar: I use regular granulated sugar
3 teaspoons corn flour: white all purpose flour works for me
2 teaspoons white vinegar
1 teaspoon vanilla essence
1 1/2 cups (375 ml) thickened cream
2 mangoes, cheeks removed, peeled, cut into thin wedges
1 banana, peeled, thinly sliced
4 passion fruit, halved
Method
Preheat oven to 300°F. Line a large baking tray with non-stick baking paper. Draw a 20 cm disc on the paper and turn the paper ink-side down.
Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the corn flour, vinegar and vanilla essence.
Spoon the meringue mixture onto the disc and use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes. I find it is easier to serve in individual sized cups. Line a baking sheet with parchment paper and make individual serving sizes. You can do this by shaping mounds into cups with a spoon, or you can pipe the egg whites into a cup with a pastry bag. The checkered Better Homes and Gardens book says you can bake individual meringue shells at 300 for 35 min. Then turn the oven off and let shells dry for 1 hour.
Reduce oven temperature to 215°F. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the pavlova. Top with mango and banana. Drizzle over passion fruit pulp. I just use any fruit – berries, kiwi, etc.
Additional Tips:
