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I have been a huge fan of pavlova ever since I was a little chap. I used to break bits off from the base before it was served in the hopes no-one would notice my cravings. Now I’m older and can use an oven I thought I would try my hand at making one myself. I’m no chef, I can barely use the oven, but by heck I wasn’t going to let that stop me.
For this recipe you will need:
– 4 egg whites
– 225g caster sugar
– 1/2 tsp white wine vinegar
– 1 tsp cornflour
450ml double or whipping cream
– fruit for topping (your choice)
I started by taking four egg whites (that was a struggle, my first one nearly took the yolk with it) and whisking them in a bowl. (You can save the yolks for a scrummy omlette later). Whisk the eggs until they are stiff, you should be able to turn the bowl upside down and they shouldn’t move.
Next whisk in half the sugar at a lower speed on your whisk then slowly add the rest until the mixture is stiff and glossy.
Then add the vinegar and cornflour and fold in with a metal spoon until incorporated.
Prepare a baking sheet by drawing in pencil a circle about 10 inches / 25 cm round, place this on your baking sheet pencil side down and spoon the mixture onto the sheet, trying to keep within the circle (the mixture will expand when cooking) and with raised edges.
Bake at gas mark 2 / 300F/160C for one and a half – two hours until the outside is dry and crisp and the centre is cooked. It should be a pale straw colour. Loosen the pavlova from the baking sheet and when cool transfer to a serving plate.
Whip the cream until thick and pile into the middle of the pavlova, spreading and swirling. Top with your favourite fruit and chill until ready to be served.