Pavlova
Ingredients
6 egg whites
275 grams caster sugar
6 teaspoons cornflour, sifted
1 teaspoon white vinegar
250mls pure cream, whipped to medium peak ( I used Elgaar Dairies Organic Table Cream)
1 large mango, peeled and sliced
½ cup kaffir lime leaf syrup (see our easy recipe below)
Description
What better way to celebrate Christmas or the kiwi-ness of Waitangi Day than with our best-ever invention Pavlova! Topped with lashings of pure NZ whipped cream and slices of peaches, strawberries or mango, there's plenty to go round!
This Pavlova recipe makes 1 20cm pavlova, ideal for Christmas or Waitangi Day!
If you don't want the mango and lime topping, just cream it up and add sliced kiwifruit and strawberries. EASY!
For more recipes by Trudi Nelson, go to www.freshinthekitchen.co.nz
Method
KAFFIR LIME LEAF SYRUP
Take equal measures of caster sugar and water and 5 finely shredded kaffir lime leaves - simmer of a medium heat until sugar dissolved and mixture thickens slightly. Remove from heat and let it infuse until cold.
PAVLOVA
Whisk the egg-whites until soft peaks form - then add the sugar 1 tablespoon at a time. Make sure the sugar has been absorbed before adding the next. This will take at least 5 minutes.
Sprinkle the cornflower and vinegar over the meringue and fold through until just amalgamated.
Pipe or spoon the meringue out to form a 20cm circle - flatten the top out (this will be filled once the meringue has cooked). You can be as precise or rustic as you like - it all tastes the same.
Place the pavlova in a preheated 120°C oven for 1 hour 30 minutes - the aim is not to colour the pavlova but to dry it out while leaving the interior marshmallow soft. If it starts to colour, turn the oven down.
When cooked, prop open the oven door with a spoon and let the pavlova cool in the oven. It will most likely sink and even crack - that's fairly normal.
FINISHING THE PAVLOVA
Toss the mango slices through the kaffir lime leaf syrup.
Spoon the whipped cream onto the top of the pavlova, filling any indentation that has formed.
Top with the mango slices.
Serve immediately - or if storing in the fridge, make sure it's in a sealed container as the pavlova will absorb any fridge odours.
No discussion of the origin of Pavlova will be entered into as I will simply close my eyes and go la la la la. So there!
Categories
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