Madz's Nana Beryl's Pavlova
By Madeleine De Pierres, Senior Designer
Ingredients
Pavlova:
6 Egg Whites
1 ¼ cups Caster Sugar
2 tsp Cornflour
1 tsp White Vinegar
Toppings:
300ml Thickened Cream
Whatever fruit takes your fancy
Method
Preheat oven to 120°C.
Beat the eggs white using an electric beater until soft peaks form.
Gradually add sugar while beater is still going, pausing often to allow beater to mix in the sugar.
It's done once it becomes glossy and thick and the sugar is dissolved.
Fold in cornflour and vinegar.
Spoon out onto a tray lined with baking paper and smooth sides and top.
Bake for 1 ½ hours. Turn oven off and leave oven with the door ajar to cool completely. That bit is important. It will flatten if you cool it too quickly.
When completely cold, transfer to serving plate, whisk the cream and smother the top.
Add the fruit of your choice in whatever pattern you like.
Kids love this bit (after they have licked the beaters of course). If you're not fussy with the end result, give them a go.
