Sunday, 2 May 2010

nom nom

One of my many vices is a wee bit odd.
I bloody love pavlova.
Like really love.

Here's what remained of my latest one

To say I just covet it would be an understatement.
So guys and gals, here's my recipe perfected over several years.

4 egg whites (preferably super fresh, buy them the same day)
8 oz. granulated sugar that's had vanilla pods infusing it (granulated gives it a lovely crunch)
pinch of salt
capful of Frangelico
vanilla essence
good splash of lemon juice (normally a tiny dash this, or vinegar would be used but i like a generous bit of lemon juice to give it a lovely flavour)
1/2 pint of double cream

  • Pre-heat oven to 140 degrees Celsius
  • separate the egg whites.
  • put them in a mixing bowl with the pinch of salt and whisk them together until stiff, or until it makes peaks.
  • gradually add in the sugar, frangelico, vanilla essence and lemon juice, keep whisking!
  • People say it's ready when you can hold it over your head and it doesn't fall down. I'll leave that up to you but if you can put a spoon in and it doesn't fall over then you're golden.
  • take some baking parchment and trace a circle about the size of a dinner plate on it. put the paper on a baking tray
  • using a spatula heap the mixture onto the circle, you want to have a little moat shaped dip around the middle with a taller island in the middle and raised edges (this is where the cream goes later)
  • pop it in the oven for an hour. after about 20 minutes or so it should have raised and the outside will look crispy, this is normally when i turn the oven down to 100C
  • when it's done, take it out of the oven and leave it to rest until it cools down, otherwise the cream will melt as soon as you put it on
  • whip the cream and when the pavolva is cold, put it in the moat bit
  • place your raspberries (or any other berries/pineapple/walnuts etc) on top of the cream

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