Yield: 8 servings
|Egg whites at room temperature
|Pinches cream of tartar
|White wine vinegar
|Ripe tropical fruit such as mango; kiwi, star fruit
|; and cape
|200 millilit creme fraiche
Preheat the oven to 150c/300f/Gas 2.
1 Line a baking sheet with non-stick baking parchment and draw on a 22cm/9" circle. For the Meringue: Whisk the egg whites and salt in a large, clean bowl until stiff peaks have formed.
2 Whisk in the sugar a third at a time, whisking well between each addition until stiff and very shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla extract and fold in gently.
3 Pile the meringue onto the paper within the circle, making sure there is a substantial hollow in the centre.
4 Place in the oven and immediately reduce the heat to 120c/250f/Gas ¼ and cook for 1½-2 hours until pale brown but a little soft in the centre. Turn off the oven, leave the door slightly ajar and leave to cool completely.
5 For the Filling: Halve the passion fruit and scoop out the pulp. Peel and slice your selection of fruit as necessary.
6 Place the cream in a bowl and whip until thick, and then fold in the creme fraiche. Peel the paper off the pavlova and place on a plate.
7 Pile on the cream mixture and arrange the fruit on top, finishing with the passion fruit pulp. Serve at once.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.