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Individual Pavs
Serves 6
Ingredients
- 3 Egg Whites
- 2 tsp Cornflour
- 1 1/4 c Caster Sugar
- 1 tsp Vanilla Essence & 4 tbsp Boiling Water
- 1 tsp White Vinegar
Method
Preheat the oven to 190°C.
Place the pavlova ingredients in a large mixing bowl.
Beat until the mixture is smooth, shiny and stiff, about 12 minutes.
Meanwhile, line one or two baking trays with baking paper. Lightly mark six, 8cm-diameter circles on the paper.
Pile the meringue mixture into the circles. Bake for 5 minutes.
Turn the oven off and leave for 1 1/2 hours. Remove and cool.
Top with the cream whipped with the icing sugar.
Garnish with the fruit and passionfruit pulp.
Topping
1 cup cream
1 tablespoon icing sugar
2-3 kiwifruit, peeled and sliced
1-2 cups seasonal berries
pulp 2 passionfruit
This recipe was sent in by
The Foodtown Magazine Issue 20 February 2005
of Gourmet Food Publishing.
