Prodigious pavlova
This recipe appears in
Nigella's book Feast, published by Chatto & Windus. I use half these quantities for around 6 - 8 people.
Ingredients
- For the base
- 8 free-range egg whites
- 500g/1lb 2oz caster sugar
- 4 tsp cornflour
- 2 tsp white wine vinegar
- ½ tsp vanilla extract
- For the topping
- 650ml/1 pint double cream
- 25g/1oz icing sugar
Preparation method
-
Preheat the oven to 180C/350F/Gas 4.
-
Line a baking sheet with baking parchment and draw a
rough 25cm/10in diameter circle onto it with a non-toxic pencil.
-
In a bowl, whisk the egg whites until soft peaks
form when the whisk is removed, then whisk in the sugar, one
tablespoonful at a time, until stiff peaks form when the whisk is
removed.
-
Sprinkle the cornflour, vinegar and vanilla extract
over the egg white, and fold in lightly with a metal spoon.
-
Spoon the meringue onto the baking parchment within
the marked circle and, using a spatula, flatten the top and smooth the
sides.
-
Place into the oven and immediately reduce the heat
to 120C/250F/Gas ½. Cook for an hour, then turn off the oven and leave
to cool completely.
-
Once cool, remove the meringue base from the oven
(you can keep the meringue in an airtight container for a couple of days
or store in the freezer for up to one month).
-
When you are ready to assemble the pavlova, invert
the cooled meringue disk onto a large plate or a serving stand, and peel
off the baking parchment.
-
For the topping, in a mixing bowl, whip the cream
until soft peaks form when the whisk is removed. Spoon the cream onto
the meringue base, spreading it onto the edges in a swirly fashion.
Add fruit of your choice.
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