Pavlova Recipe
This recipe for Pavlova comes as a boon for a special person like me and may also prove to be good for you. The marriage of the amazing flavors of Eggplant Eggs with other ingredients is the secret to this Pavlova. It is an effortless Dessert. Now won't you thank me for sharing this Pavlova recipe.
Ingredients
5 egg whites
10 oz. plus 1 tablespoon castor sugar
2 teaspoons cornflour , sifted
1/2 teaspoon vanilla essence
1 teaspoon malt vinegar
1 teaspoon orange flavoured liqueur
10 fl. oz. double cream , stiffly whipped
1 lb. fresh or canned and drained fruit
Directions
Preheat the oven to cool 300°F (Gas Mark 2, 150°C).
With a pencil draw a 9 inch circle on a piece of non stick silicone paper and place this on a baking sheet.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Beat in 4 ounces [1/2 cup] of the sugar and continue beating until the mixture is very stiff and glossy.
Fold in all but 1 tablespoon of the remaining sugar, the cornflour [cornstarch], vanilla essence and vinegar.
Spoon one third of the mixture on to the circle of paper to make a base about 1/4 inch thick.
Fill a forcing bag, fitted with a 1 inch nozzle, with the remaining mixture and pipe it round the edge of the circle in decorative swirls, to form a case.
Place the baking sheet in the oven and bake for 1 hour.
Turn off the oven and leave the meringue in the oven for a further 30 minutes, or until it is crisp on the outside but still soft in the centre.
Remove the baking sheet from the oven.
Leave the meringue to cool completely.
When it is cold, lift it off the baking sheet and carefully remove and discard the paper from the bottom.
Place the meringue case on a serving plate.
Fold the orange flavoured liqueur and the remaining tablespoon of sugar into the cream.
Spoon the cream into the centre of the meringue case and pile the fruit on top of the cream.
With a pencil draw a 9 inch circle on a piece of non stick silicone paper and place this on a baking sheet.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Beat in 4 ounces [1/2 cup] of the sugar and continue beating until the mixture is very stiff and glossy.
Fold in all but 1 tablespoon of the remaining sugar, the cornflour [cornstarch], vanilla essence and vinegar.
Spoon one third of the mixture on to the circle of paper to make a base about 1/4 inch thick.
Fill a forcing bag, fitted with a 1 inch nozzle, with the remaining mixture and pipe it round the edge of the circle in decorative swirls, to form a case.
Place the baking sheet in the oven and bake for 1 hour.
Turn off the oven and leave the meringue in the oven for a further 30 minutes, or until it is crisp on the outside but still soft in the centre.
Remove the baking sheet from the oven.
Leave the meringue to cool completely.
When it is cold, lift it off the baking sheet and carefully remove and discard the paper from the bottom.
Place the meringue case on a serving plate.
Fold the orange flavoured liqueur and the remaining tablespoon of sugar into the cream.
Spoon the cream into the centre of the meringue case and pile the fruit on top of the cream.
