| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
|
Food & drin, Food & drin |
8 |
servings |
INGREDIENTS
| 4 |
lg |
Egg whites at room temperature |
| 1 |
|
Pinches salt |
| 225 |
g |
Caster sugar |
| 2 |
ts |
Cornflour |
| 1 |
|
Pinches cream of tartar |
| 1 |
ts |
White wine vinegar |
| 4 |
dr |
Vanilla extract |
| 2 |
|
Passion fruit |
|
|
Ripe tropical fruit such as mango; kiwi, star fruit |
|
|
; and cape |
|
|
; gooseberries |
| 150 |
ml |
Double cream |
| 1 |
|
200 millilit creme fraiche |
INSTRUCTIONS
Preheat the oven to 150c/300f/Gas 2.
1 Line a baking sheet with non-stick baking parchment and draw on a 22cm/9"
circle. For the Meringue: Whisk the egg whites and salt in a large, clean
bowl until stiff peaks have formed.
2 Whisk in the sugar a third at a time, whisking well between each addition
until stiff and very shiny. Sprinkle over the cornflour, cream of tartar,
vinegar and vanilla extract and fold in gently.
3 Pile the meringue onto the paper within the circle, making sure there is
a substantial hollow in the centre.
4 Place in the oven and immediately reduce the heat to 120c/250f/Gas 1/4
and cook for 1 1/2-2 hours until pale brown but a little soft in the
centre. Turn off the oven, leave the door slightly ajar and leave to cool
completely.
5 For the Filling: Halve the passion fruit and scoop out the pulp. Peel and
slice your selection of fruit as necessary.
6 Place the cream in a bowl and whip until thick, and then fold in the
creme fraiche. Peel the paper off the pavlova and place on a plate.
7 Pile on the cream mixture and arrange the fruit on top, finishing with
the passion fruit pulp. Serve at once.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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