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WarrantyRecipes
99
Recipes continued
Pavlova
Serves: 8-10
Preparation time: 25 minutes
Cooking: 90 minutes plus 4 hours cooling
4 egg whites
1 cup castor sugar
2 teaspoons vinegar
3 teaspoons cornflour
½ teaspoon vanilla extract
1. Preheat oven to 120°C. Grease and flour
20cm round tray.
2. Using a clean, dry bowl whip the egg whites
until stiff on 5-6 (high) speed.
3. Gradually add the sugar, a teaspoon at a
time to start. Beat well between each
addition. As the mixture thickens add the
sugar more quickly. This should take
approximately 5-8 minutes mixing time.
4. Reduce speed to 1 and fold through
vinegar, cornflour and vanilla. Continue
mixing until mixture is stiff and glossy,
approximately 2-3 minutes.
5. Spread half pavlova onto prepared tray.
Pipe the remaining mixture to form a
border.
6. Bake for 1¼-1½ hours. If able, turn oven
off and allow to cool in oven overnight or
for a few hours.
Serving suggestion:
Decorate as desired. Fresh cream and lots of
fresh berries is a favourite. Sprinkled with
icing sugar to finish off.
Fluffy Butter Frosting
cup butter
4 cups pure icing sugar
Pinch salt
3-4 tablespoons milk
1½ teaspoon vanilla
1. Place all ingredients into the bowl and on
speed 2-3 mix until all ingredients are well
combined, creamy, light and fluffy in texture.
Glaze Icing
3 tablespoons sugar
¼ cup water
1 teaspoon gelatine
1. Place all ingredients into a small saucepan.
Stir over medium heat until sugar has
dissolved, approximately 2 minutes.
2. Brush warm on top of baked sweet goods.
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