Time: 60 mins
Serves: 6
Cost: $1.25
Everybody's grandmother most likely had her very own secret pavlova recipe, but here's our favourite version - it is a simplified version where everything adopts the mixer at the same time, but nonetheless is effective
1 cup caster sugar
2 teaspoon cornflour
1/4 teaspoon salt
1 teaspoon wine vinegar
1/2 teaspoon vanilla
1/2 cup (3-4) egg-whites
Using standard, level cups and spoons for everything, appraise the caster sugar, cornflour and salt right into a clean, dry bowl. (Any traces of fat within the bowl or around the beater stop eggs beating up.) Stir together.
Add some vinegar and vanilla, then measure and add some egg-whites, being careful to obtain simply no yolk within the mixture. Beat by having an electric mixer at high-speed for around fifteen minutes, until a thick, non-gritty meringue forms. Whenever you lift the mixer blades, the peaks should fully stand up stiffly, or simply bend at their tips.
Cover a baking sheet with baking paper, then pile the mix onto this right into a round shape about 25cm across.
Bake inside a preheated oven at 100C for an hour, then switch off oven and then leave for half an hour longer. Remove from oven following this time.
Leave unwrapped, inside a awesome place, as much as a couple of days. For everyone, top with whipped cream. Decorate typically with bananas, kiwifruit or passionfruit or use other fruit. Drizzle chocolate topping over bananas if preferred.
Variations: Use double quantities for any large pav. Put on baking paper or bake inside a paper-lined round 20 or 23cm tin. Bake for 1 1/4 hrs and then leave in oven for fifteen minutes longer.
NOTE: Because ovens vary, cooking occasions may require slight changes. Pavlovas with space underneath the crust and compacted middles happen to be cooked too lengthy. If centres aren't completely set, prepare longer the next time. Fan bake for that first ten minutes for those who have this method. If fan baking for whole time, lower temperature by about 10?C.
(29 November 2011)
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