Pavlova

Anybody can make a pavlova, it is dead simple.  It will be easier if you have a Kitchen Aid or Kenwood chef, or at least a hand held blender, but I have made it once using a balloon whisk and although it took forever, it still worked.

The whisking does take long and it takes a while to bake, but it is still a very useful recipe when entertaining and will always be a winner at a party.  It always looks impressive. This recipe will give a crispy shell with marshmellowy inside.

To make one large pavlova, enough to serve 8 - 10 people generously, you will need:

6 egg whites

270g castor sugar

3 teaspoons cornflour

1 1/2 teaspoons vinegar

Preheat the oven to 180 degrees.  Start whisking the egg whites, add the vinegar and continue to whisk until soft peaks form.

Add the castor sugar, teaspoon by teaspoon, whisking continuously.  Don't hurry the process.

Blend the cornflour with the last bit of castor sugar and add, still whisking.  The meringue should be thick and glossy.

Spoon onto a greased baking tray, dusted with cornflour.  Make the sides a bit higher than the middle.  Bake for 5 minutes at 180 degrees, then reduce the heat and bake for a further 55 minutes at 130 degrees.  Let it cool in the oven with the door ajar.

I like to fill the pavlova with whipped cream blended with plain yogurt:

500 ml cream

250 ml plain yogurt

2 tablespoons castor sugar

vanilla extract

Whip the cream until soft peaks form, add the sugar and vanilla and whip until sugar dissolves.  Fold in the yogurt and use to fill the pavlova.

Decorate with your favourite fruits - berries, mango or passion fruit work well.  Serve with ice cream.