Ingredients
Meringue
5 large egg whites
6oz caster sugar
4oz icing sugar, sieved
1 tbsp cornflour sieved
1 tsp vinegar
Filling
¾ pint of milk
5 large egg yolks
3oz caster sugar
3 tbsp cornflour
1 tsp. vanilla essence
½ pint double cream, whipped
To Decorate
About 2 ½ lb Strawberries, prepared as necessary
Method
- To make the meringue: draw circles on two sheets of non-stick baking parchment, one measuring 23cm in diameter and the other 18cm. Place on baking sheets. Preheat the oven to 130°C, 250°F or gas mark ½.
- Whisk the egg whites in a large bowl until stiff, then whisk in the caster sugar, a little at a time, until glossy and thick. Gently fold in the icing sugar, cornflour and vinegar.
- Divide the mixture between the two drawn circles, spreading level. Bake in the oven for about 2 ½ hours, or until meringue rounds are dry and crisp. Cool on a wire rack, then carefully remove from the parchment.
- To make the filling: heat the milk to simmering point. In a bowl mix together the egg yolks, sugar, cornflour and vanilla. Pour on the hot milk, stirring constantly. Return to the pan, stir or whisk over a low heat until boiling.
- Pour into a bowl, press a piece of damp greaseproof paper over the surface and leave until cold. Remove paper and fold in the cream.
- To Decorate: spread meringue layers with filling and top with strawberries. Place larger meringue on serving plate and smaller meringue on top.
Serves 10 to 12
Tips: When making meringue, add the caster sugar very slowly to the egg whites so they incorporate it evenly. If the filling starts to lumpy as you heat it, remove the pan from the cooker and beat hard. Press the greaseproof over the surface of the filling to stop it forming a skin. Assemble the pavlova no more than 1 hour before serving so the meringue stays crisp.
You can also use any fruit or a mix, its just strawberry is my favourite one. |
