3 egg whites
Pinch of cream of tartar
6oz. (150 gm.) caster sugar
1 level tsp. cornflour
1 tsp. vinegar
1/2 pint (250 ml.) double cream
1 Tbsp. milk
8oz. (200 gm.) fresh raspberries
Icing sugar
- Pre-heat oven to cool, 300 F or Gas No. 2 (149 C)
- Cover large baking tray with baking paper.
- Put egg whites and cream of tartar into a clean, dry mixer bowl.
- Beat with beaters until very stiff.
- Add half the sugar. Continue beating until meringue is very shiny and stands in high peaks.
- Using a metal spoon, fold in remaining sugar with cornflour and vinegar.
- Transfer to prepared baking tray, spreading meringue mixture into an 8 inch (20 cm.) round.
- Put into center of oven and cook for 1 1/4 to 1 1/2 hours, or until Pavlova is pale golden and crisp on the outside and soft inside.
- Switch off heat and leave Pavlova in the oven until completely cold.
- Lift away from paper and transfer to serving dish.
- Put cream and milk into mixer bowl and beat until thick.
- Pile cream mix over the Pavlova, then add the raspberries.
- Sift icing sugar over he top.
David B. February 20th, 2010
Posted In: Mixer Recipes
4.7