Ive been making ice cream for a few weeks now and one of the side effects is an abundance of egg whites that are clogging up my freezer. Ive been wracking my brains on what to do with all these egg whites and then it hit me…Pavlova
For as long as I can remember my mum has turned out this simple yet gorgeous dessert at the drop of a hat. She seemed to make them appear miraculously largely due to leaving them in the oven overnight to cool so it appeared in the kitchen as if by magic
This is also one of the Dazzlers favourite desserts. He likes his just with cream and toasted almonds – i prefer mine with some fruit to cut through the creaminess and to make me feel healthier.
Mum made hers in a casserole so that it was utra chewy with soft sides and a crispy top and bottom – I prefer mine with more crunch to go along with the chew so bake mine on a baking tray.
so here it is – my mums pavlova with a couple of twists of my own…
- 4 egg whites
- 225g caster sugar
- Tsp cornflour
- Tsp wine vinegar
- 2 tsp vanilla extract
- Lots of cream
- Toasted almond flakes
- fruit of choice (kiwi, raspberries or cherries work well, I had frozen mixed berries so went with them.
- Preheat the oven to 180C/360F/Gas 4.
- In a food mixer, with a balloon whisk attachment, whisk the egg whites till stiff
- Gradually add in the caster sugar, spoon by spoon until thick and silky looking
- Add in the cornflour, vinegar, vanilla extract and combine again
- On a lined baking sheet dollop the meringue and then using a spatular shape into a round – with a slit dip in the middle
- Turn the oven down to150C/300F/Gas 2
- Pop in the oven and cook for an hour then turn the oven off and leave to cool in the oven
- whilst thats in toast your almonds in a dry frying pan (watch like a hawk these babies burn in a second) and leave to cool
- once your pav is cooled whip your cream then smother the top then anoint with almonds and your chosen fruit
- You can also half the recipe to make a slightly smaller (but still enough for 4 portions) version.