SUM­MER PAVLOVA

Highfields' Own - - Decadence -

In­gre­di­ents

4 egg whites 1 cup caster su­gar 1 tsp lemon juice 2 tsp corn­flour Fruit to gar­nish

Method

1. In small elec­tric mixer bowl, beat egg whites un­til soft peaks form. 2. Add su­gar, lemon juice and sifted corn­flour and beat un­til stiff and glossy for at least 10 min­utes. 3. Cover a bak­ing tray with bak­ing pa­per. 4. Pile meringue onto pa­per and shape into a large cir­cle, leav­ing the cen­tre slightly hol­lowed. 5. Bake in at 130C for one-and-a-half hours or un­til crisp on the out­side. 6. Turn oven off and leave pavlova to cool in oven with door ajar. 7. Dec­o­rate with whipped cream and fruit.

— be­strecipes.com.au

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