Monday, February 16, 2009

Pavlova Cake
From Michelle Ford

For the Meringue:
3 egg whites
1 tsp cornstarch
1 tsp distilled vinegar
1 1/3 cups sifted powdered sugar
¼ tsp vanilla

For the filling:
¼ lb strawberries or raspberries (hulled and sliced)
¼ lb roughly chopped cherries (opt)
4 ripe apricots, halved, pitted and roughly chopped (opt)
2 ripe peaches, halved, pitted and sliced (opt)
2 – 3 kiwis, peeled and sliced thinly
1 ¼ c heavy cream, stiffly whipped

Preheat oven to 300.
Line a baking sheet with non-stick parchment paper and draw a circle 7 inches in diameter. Put the egg whites in a bowl and beat until very stiff and dry. Beat in half the sugar, then continue beating until the mixture is stiff and shiny. Mix the remaining sugar with the cornstarch and fold into the mixture with the vanilla and vinegar. Spread the meringue on the circle and build up into a bowl-shaped shell, swirling the meringue around the outside of the shell. Bake for up to 1 ½ hours or until crisp and delicately colored. Remove from the oven, leave to cool, then peel off the parchment paper.

Fold the fruit into the whipped cream and pile into the center of the meringue, arranging the kiwis and strawberries on top.

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