Ingredients – Pavlova
Ingredients – Lemon Filling – alternative
|4 egg whites||¾ cup sugar|
|1 cup sugar||1/3 cup cornflour|
|½ teaspoon vanilla||1 cup water|
|1 teaspoon white vinegar||½ cup lemon juice|
|1½ cups cream||60 g (2 oz.) butter|
|2 teaspoons icing sugar||3 egg yolks|
|Strawberries, kiwi fruit, passion-fruit (any fruit you wish)||2 teaspoons gelatine|
|1 tablespoon water|
|1 cup cream|
Method – Pavlova
Beat egg whites until soft peaks form; gradually add sugar, beating well after each addition until all sugar is dissolved. Add vanilla and vinegar, beat a further 1 minute. Spread meringue into a springform pan (8” – 250 cm) which has been lined with lightly greased aluminum foil – dust foil lightly with cornflour. Spread mixture evenly into a pan. Bake in slow oven 1½ hours. Turn off heat. Remove Pavlova from over, carefully remove sides of the pan. Return Pavlova to oven for further 15 minutes. Carefully remove aluminum foil; cool. Beat cream with icing sugar until soft peaks form Decorate with cream and fruit.
Method – Lemon filling
Combine sugar and cornflour. Blend in water and lemon juice gradually, stir until smooth. Stir constantly over medium heat until mixture boils and thickens. Remove from heat, quickly stir in butter and egg yolks. Sprinkle gelatin over water; stand over hot water until dissolved. Add to lemon mixture and allow it to cool down. Lastly fold in lightly whipped cream. Refrigerate 20 minutes then spoon into Pavlova shell; refrigerate until set. Decorate with extra cream.