Pavlova
February 20, 2014
Ingredients
Meringue
4 large egg whites
1/2 cup castor sugar
1/2 tbsp cornstarch
1 tsp white vinegar
1/2 tsp vanilla essence
Topping
300 ml whipping cream
2 tbsp castor sugar
1 cup chopped kiwis
1 cup slice strawberries
1 cup blueberries
Chocolate syrup
1/4 cup icing sugar
Instructions
1) Preheat oven to 140'C. Draw a 7-inch circle on a sheet of aluminium foil lined on a baking tray
2) Make sure the utensils including the mixing bowl for the meringue are clean from water, grease and eggshells
3) Beat the egg whites until soft peaks are formed. Gradually add in the sugar while continuing mixing until you get stiff peaks
4) Gently fold in the cornstarch, vinegar and vanilla essence into the meringue until thoroughly mixed
5) Gently spread the meringue onto the circle on the foil. Spread it higher on the edges so that it forms a small well in the middle
6) Bake for 1 hour and 15 minutes. After that, switch off the oven and let the meringue cool inside the oven for 1 hour with the door ajar. The meringue will deflate and crack a little
7) In the meantime, whip the cream and sugar until it thickens
8) Peel off the foil before decorating. I didn't and it made it harder to cut into slices without making a mess later
9) Spread the whipped cream and top off with the mixed fruits. Drizzle chocolate syrup and followed by the powdered sugar
10) Refrigerate for at least 30 minutes to let the cream and fruits set
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