At any family get together there would always be a pavlova made by mum Ruth or one of my aunties (all had different recipes).
4 egg whites
1 cup castor sugar
1 dessertspoon cornflour
1 teaspoon vinegar
Preheat oven to very slow oven (250°F 120°C)
Separate the egg whites from the egg yolks. Place the egg whites into a large clean bowl or a mixer.
Beat egg whites until stiff (about 5 mins).
Add a tablespoon of sugar at a time beating well after each addition until mixture is stiff and glossy.
Lightly fold in sifted cornflour, then vinegar.
Cover a flat tray with a piece of baking paper and spoon the mixture into a circle onto the tray
Bake for 1½ hours. Cool in oven.
Cover with whipped cream when cold and decorate with whatever fruit you like. Mum used to often use a small can of Golden Circle fruit salad as the base of the fruit.
HOLIDAY BERRY PAVLOVA
Martina Slajerova’s recipe from asweetlife.org. ‘unlike the classic recipe, this Berry Pavlova is great for both people with diabetes and those watching their waistline’
6 large egg whites
½ tsp cream of tartar or 1 tsp apple cider vinegar
½ cup powdered Natvia
Preheat the oven to low, 135 C/ 275 F.
Crack the eggs and separate the egg whites from the egg yolks.
Place the egg whites into a large clean bowl or a mixer.
Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar).
Add the ½ cup powdered Natvia, a tablespoon at a time. Keep beating until they reach a stiff-peak and glossy stage.
Spoon the mixture on a tray lined with parchment paper and create a round 9-inch/ 23 cm meringue. Using a spoon or spatula, build up the sides of the meringue into a nest shape so that it can hold the whipped cream and berries once it’s baked.
Place in the oven in the middle section. Bake at 135 C / 275 F for 15 minutes. Then, turn the temperature down to 100 C / 210 F and cook for another 2 hours.
After 2 hours, turn the oven off and keep the meringue in for another 1-2 hours or overnight. This will help the meringue dehydrate and get crispy.
When the oven cools down completely, remove the meringue from the oven. Make sure it is cooled before adding the topping.
