Country Style - - RECIPE HEIRLOOM -

Serves 8

3 egg­whites 1½ cups caster sugar ½ tea­spoon vanilla essence 1 tea­spoon white vine­gar 1 ta­ble­spoon corn­flour 2 ta­ble­spoons boil­ing wa­ter


670g jar Morello cher­ries ¼ cup caster sugar ¾ cup thick­ened cream, lightly whipped 3 man­darins, peeled, bro­ken into seg­ments Pre­heat oven to 180°C. Line a bak­ing tray with bak­ing pa­per. Draw a 20cm-di­am­e­ter circle on a sheet of bak­ing pa­per. Place pa­per, circle-side down, on bak­ing tray. Us­ing an elec­tric mixer on high speed, beat all in­gre­di­ents for 15 min­utes or un­til meringue is thick and glossy. Spoon meringue into circle on pre­pared tray and smooth into a disc, en­sur­ing sides are slightly higher than cen­tre. Bake for 10 min­utes, then re­duce oven tem­per­a­ture to 140°C. Bake for a fur­ther 50 min­utes or un­til pavlova is crisp. Leave pavlova in oven with door closed to cool. Mean­while, to make topping, drain cher­ries, re­serv­ing liq­uid. Place caster sugar and re­served liq­uid in a small saucepan and stir over a medum-low heat un­til sugar dis­solves. In­crease heat to high and boil for 10 min­utes or un­til syrupy. Cool com­pletely. Place pavlova on a serv­ing plate and top with whipped cream. Ar­range cher­ries and man­darin seg­ments on cream. Driz­zle with cherry syrup just be­fore serv­ing.


Do you have a recipe that has been passed down through gen­er­a­tions? Send us your recipe, the story be­hind it and a pho­to­graph (prefer­ably a copy or scan) of the rel­a­tive who passed it on. Re­mem­ber to in­clude a day­time tele­phone num­ber. Email Sarah Neil at or send a let­ter to Heir­loom Recipe, Coun­try Style, Locked Bag 5030, Alexan­dria NSW 2015. Note: recipes may also be pub­lished on­line at home­

If you look for­ward to this page each month, you’ll love Coun­try Style Heir­loom Recipes, $16.99, a col­lec­tion of 28 recipes and the sto­ries of the peo­ple who made them spe­cial. Avail­able at mag­son­ au/coun­try-style-spe­cials

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