Is there anything as delightful than a pavlova with a chewy centre?
Top it with strawberries or other summer fruits or even pomegranate and you have a family dessert, party dish or a dinner party dessert that will deliver clean plates.
Ingredients -Serves 6-8
6 egg whites
4 teaspoons of cornflour
1 teaspoon cream of tartar
1 and 1/3 cups caster sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
200ml single cream, whipped
1 punnet of strawberries, washed, hulled and crushed lightly
- Preheat oven to 200°C. Draw a 9″ circle on a sheet of greaseproof paper, lay the sheet out on a baking tray and sprinkle on 1 teaspoon of the cornflour in a light layer.
- Beat the egg whites and cream of tartar in a scrupulously clean, dry bowl until you have stiff peaks. Fold in the caster sugar a spoon at a time reserving a spoon of sugar, then beat until the meringue is glossy. Add the remaining 3 teaspoons cornflour with the last tablespoon of sugar, then fold in the vanilla and the vinegar.
- Using a large tablespoon, spoon the meringue onto the greaseproof paper, spreading it out to the edges of the circle. Turn the oven down to 100°C and bake the meringue for an hour and 15 minutes to an hour and a half.
- Turn off the oven and leave the door open. Leave the meringue in the oven and allow to cool in the oven (this helps to crisp it up). To serve top the pavlova with whipped cream and crushed strawberries.