INGREDIENTS

INSTRUCTIONS

Pre-heat oven to 120°C/235°F/gas mark 1.
Cover an upturned baking sheet with foil. Mark a circle shape on the foil
about 18cm/7 inches in diameter and sprinkle with cornflour.
Whisk the egg whites with the salt until stiff. Gradually add 125g (4oz) of
the caster sugar, then whisk again until the whites are very glossy and
stiff. Add a further 90g (3oz) caster sugar, then whisk back to glosssy
peaks. Sieve together the granulated sugar and cornflour. Use a ballon
whisk to lightly fold in half the cornflour mixture, then 1 tsp of leamon
juice and then the remaining cornflour mixture.
Fill a forcing bag with a large star nozzle and add 1/2 the pavlova mix.
Spread the remaining mixture in the marked circle on the tray. Smooth top
and sides. Pipe swirls of meringue around the top of the circle. Pavlova
should be about 6cm/2 1/2 inches thick. Bake for about 2 to 2 1/2 hours in
the cool oven. Do not allow meringue to colour.
When baked, leave to cool. When cold carefully peel off foil. Whip cream
until thick. Pipe swirls around the pavlova. Scatter a few raspberries in
the centre. Cut passion fruit in half and spoon the fruit into the centre
around the respberries. Top the sides with the raspberries and sprigs of
mint or sweet cicely. Press the remaining raspberries through a sieve with
a little icing sugar to make a fresh, sharp sauce to serve with the
pavlova.
Converted by MC_Buster.
Per serving: 471 Calories (kcal); 4g Total Fat; (6% calories from fat); 21g
Protein; 98g Carbohydrate; 0mg Cholesterol; 373mg Sodium Food Exchanges: 0
Grain(Starch); 2 Lean Meat; 0 Vegetable; 5 Fruit; 0 Fat; 1 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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