EXOTIC FRUIT PAVLOVA: 8 eggs whites, 3ml salt, 500ml castor sugar, 10ml vanilla essence, 10ml white vinegar, 30ml cornflour, 500g fresh cream, 500ml real custard, 1 ripe mango, peeled and cut into pieces, 1 small bunch green grapes, assorted fresh summer berries like raspberries, blackberries, strawberries, and blueberries, 2 fresh granadillas, icing sugar. METHOD: Preheat oven to 140. Prepare 2 trays with parchment paper or non stick mats. Whisk the egg whites and the salt until soft peaks form. Slowly add the castor sugar, a tablespoon at a time, until all the castor sugar has been used. Add the vanilla essence and the vinegar and mix well. Fold in the cornflour. Spread half the mixture over the prepared baking tray so that it forms a rectangle, about 5 cm high. Repeat with the remaining mixture on the second prepared tray. Place meringues in the heated oven and bake for 75- 90 minutes. Once cooked, remove from oven and leave to cool. Gently move one of the cooked meringues to a serving platter or wooden board. The pavlova can be kept in a cool place for about 1 and a half hour or in the fridge for up to 6 hours.
Posted on: Wed, 26 Nov 2014 08:29:32 +0000
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