Perfect Pavlova

YOU will need:
3 large egg whites
6oz/170g castor sugar
1 heaped teaspoon corn flour
1 tsp white vinegar
1 tsp vanilla essence
1/4 pint-ish of whipping cream
1 tablespoon castor sugar
Lovely fruit – blueberries and raspberries
icing sugar
Oven on at 150 conventional  – not fan if poss
*Beat egg whites to stiff peaks! * Add roughly half the sugar – beat until so stiff you could turn the bowl upside down and it would all stay in. * Add second half of sugar and sieve in corn flour ( you can sieve sugar as well if you like). Stir this together and  stir in vinegar and vanilla. * Pile it all into a 7.5inch-ish greased cake tin (With a loose bottom!) * Pop in oven for one hour..* When it is out leave to cool in tin for 15 minutes then push up bottom you might need knife round to loosen it  – and then leave on the base until you serve. * When it is cold take off cake base (might need knife again)  and put on fabulous plate. *  Whip cream and sugar together. * Pile that on the pavlova and then pile on lovely fruit and dust with  icing sugar through sieve.
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