I had some egg whites left over and decided to make a Pavlova. This recipe was given to me by my Mum many years ago. I always use it as I have never know it to stick. It is crunchy on the outside, soft and marshmallowy on the inside. I decorated it with whipped cream and raspberries. We grow raspberries and I had frozen some back in September. Unfortunately I did not manage to freeze many this year, so it is a real treat to get that burst of raspberry flavour in late November.
I forgot to take a photo and needless to say there is none left!
Ingredients you will need
- 3 egg whites
- 160g caster sugar
- ½ teaspoon white wine vinegar
- 1 level teaspoon cornflour
Draw a 23cm circle onto parchment paper, and place on a baking sheet.
In a large bowl whisk the egg whites until they form stiff peaks.
Add half of the sugar a tablespoonful at a time, whisking well after each addition.
Add the remaining sugar and whisk until the mixture is smooth and thick.
Lastly whisk in the vinegar and cornflour.
Spoon the meringue onto the paper and spread within the marked circle.
Bake in a moderate oven 140 oC (120 oC for fan ovens, GM 1) , for 45 minutes.
Turn off the oven, but leave the meringue inside until completely cool.
Decorate and serve.
If you don’t have parchment paper, this well behaved pavlova can be cooked on greaseproof paper.
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