The perfect end to a dinner party... An enormous pavlova will have your guests weak at the knees... Forget kiwi and lemony cream... You want sharp rasberries and vanilla creaminess dripping from forks....

My Pavlova
You'll need
6 Egg whites
400gms caster sugar
1.5 tsp white wine vinegar
1.5 tsp cornflour

Preheat your oven to 200c. Whisk the eggs into soft peaks, add the sugar, flour and vinegar and whisk again until shiny and with soft peaks again.  Line and dust (with icing sugar) a shallow roasting pan and plop your mix into it, allow it to make its own shape.

Pop into the oven, and immediatley turn the oven down to 150.  Bake the meringue for 1 hour or until it is nicely brown and cracking along the 'seams'.

When ready remove from the oven and allow to cool completely.  Lift the meringue onto your dish, and with the back of a spoon crack the surface, allowing it to collapse in on itself.  Fill the hollow with vanilla cream (use M&S Madagasgar vanilla cream if you can!) and top with raspberries... 



Unknown said...

Ok. I wish I had read your post before I bought store bought meringues for my half price Tesco New Season Irish Strawberries.

I made meringues for Nigella's lemon meringue cake I made at Easter and I should have followed your recipe. Maybe next time I'll learn

AMI said...
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AMI said...

Aden! Buying meringue is like buying an omelette or a pancake... it is easier and cheaper to make yourself, much nicer and quicker than a walk to the shop!

I am rumoured to make wicked meringues so you really should pop over next time for some pavlova and tea... I might have a tea party soon!!

Ciara Brehony said...

I love finding out new ways to make something. I always leave the Pavlova in the oven until completely cold to prevent it cracking! Never thought of it like you described! Thanks Lisa. I'll definitely try that next time.

When's the tea party...?

Lo said...

I'm behind in my reading (obviously) and I'm now working my way backward through your last few posts :)

I couldn't resist commenting on this one, since Pavlova is one of my all-time favorite things. My German family calls it "Schaum Torte"... and I make it for them every Easter, without fail. It's also my father-in-law's usual request for father's day.

I also usually leave mine in the oven to cool -- but I'm liking your technique quite a bit better. Would prevent me from accidentally preheating the oven hours later before removing the meringue!! *eek*

Moon Rise said...
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