Perfect Pavlova

Bit of a lazy post today guys.....Sorry! As you know, I have a 5 yo visitor in the form of my niece staying with us for three weeks, and I am seriously not used to having little little people around any more. Tornado Baby Bear has been through my house and I need to clean up, I need to have a sleep, I seriously need a glass of wine, my ipod with something other than One Direction on it, I need to soak in a nice bath and I need a good sleep!.... So because I am in a blah kinda mood and not really motivated to write anything worth reading, I thought I would share this recipe that I guest posted last month at Light & Sweet:

Perfect Pavlova

Ingredients you will need:

6 eggs (separated)

1 1/4 cups of caster sugar

2 tsp cornflour

1 tsp white vinegar

1/2 tsp vanilla extract

300ml thickened cream

2tbs icing sugar powder, sifted

fruit to top with (I have used strawberries, bananas and kiwi fruit with grated chocolate)

Just so you know, you can put whatever fruit you like on top, many pavlovas also have pulp of passionfruit on them, but we don't like passionfruit!

Step One: 

Preheat your oven to 120°C  (248°F). Line your oven tray with foil or baking                             paper. Brush with melted butter and powder with cornflour, shaking off the excess flour.

Step Two: 

Use an electric mixer to whisk egg whites in a dry bowl until soft peaks form. 

Add the caster sugar slowly as you whisk, one teaspoon at a time should do it. Beat well until the mixture is thick and glossy. Check if the sugar has dissolved by rubbing some of the meringue between your fingers. If its still a bit gritty keep mixing. If its smooth you are done.

Step Three: 

Add the cornflour, vinegar and vanilla and mix until its blended in.

Step Four:

Spoon the meringue onto the foil. Try to have about a 24cm diameter circle. You can smooth the top of the meringue to make it a bit flatter for the toppings. Cook in the oven for 1 1/2 hours, or until the meringue is hard on the outside. Turn the oven off and leave the meringue in the oven with the door open to cool.

Step Five: 

Whisk your cream and icing sugar powder in a dry bowl with and electric mixer until firm peaks form. Spoon the cream on top of the cooled Pavlova.

Step Six:

Top with your favourite fruits, shaved chocolate or whatever takes your fancy.

Voila, you are done! This is good for 2 to 3 days in the fridge. Or without the cream and fruit you can keep it in an airtight container for up to 3 days, that's if you can keep everyone away from it!

Just in case you were curious, this is what the "Pav" looks like inside....marshmallowy on the inside and crunchy on the outside....mmmmmmmm

(If you'd like step-by-step photos you can check out the guest post I did for Light & Sweet)

Have you ever tried one of these?