Wendy's Kitchen Table

Serves 8-10

 

INGREDIENTS
6 egg whites, at room temperature
¼ teaspoon salt
¼ teaspoon cream of tartar
2 cups caster sugar
1 tablespoon cornflour
1 tablespoon malt vinegar
2 teaspoons vanilla essence
whipped cream, raspberry coulis, blueberries, raspberries and strawberries

 

METHOD
Preheat oven to 140˚C/ 120˚C fan-forced.

In a large metal, porcelain or glass bowl, beat egg whites, salt, and cream of tartar until soft peaks form. Gradually, a teaspoon at a time, and caster sugar, beating continuously until all the sugar has been added and incorporated into egg white. The mixture should be very thick, shiny and glossy. Sift cornflour over egg white and fold in, then fold in vinegar and vanilla. Spoon the mixture on to a baking-paper-covered baking tray, smoothing out to a dinner-plate-sized circle(20cm circle). I actually trace a dinner plate outline onto my baking paper as a guide. Turn ink-side down on baking tray.
Bake for 1 ½ hours, or until crisp and dry with a cracked top. Turn down if the pavlova starts to colour. Leave in the oven to cool completely for up to 6 hours. Remove from oven and carefully peel off the paper when cold.
Spread the top generously with whipped cream and garnish as you wish.

To make raspberry coulis: blend a packet of frozen raspberries with ¼ cup of icing sugar in a blender. Strain and chill. Fold a couple of tablespoons of the raspberry coulis through the whipped cream. Leftover coulis can also be served on icecream, cheesecakes or desserts. It cuts through the sweetness.

Suggested Toppings:
• Fresh sliced kiwifruit, bananas and passionfruit pulp.
• Strawberries, raspberries and blueberries, dusted with icing sugar
• A thin layer of lemon curd under the whipped cream and sliced mango and passionfruit pulp on top
• Pink and white marshmallows and fresh raspberries.
• Raspberry coulis folded through whipped cream and fresh berries.