Real Food

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GOLDEN FRUIT PAVLOVA SERVES 6

PREP AND COOK: 1 HOUR, 30 MINS

• 4 cage-free egg whites

• 1 cup caster sugar

• 1 tsp corn­flour

• 1 tsp white vine­gar

• 300ml thick­ened cream

• 1 tblsp caster sugar

• 1 golden ki­wifruit, peeled,

halved, thinly sliced

• 1 mango, peeled, thinly sliced • 1 pas­sion­fruit

1 Grease an oven tray. Trace an 18-di­am­e­ter cir­cle onto a sheet of bak­ing pa­per. Turn pa­per over and place on the pre­pared tray.

2 Beat egg whites in a large bowl of an elec­tric mixer un­til soft peaks form. With mo­tor run­ning, add sugar 1 tblsp at a time, beat­ing well after each ad­di­tion and scrap­ing down side of bowl us­ing a rub­ber spat­ula. Beat for about 5 min­utes, or un­til mix­ture is smooth and glossy. Beat in corn­flour and vine­gar. Spoon meringue into cir­cle on pre­pared tray. Spread to edge. 3 Cook in a very slow oven (120°C) for about 1 hour, or un­til dry and crisp. Turn oven off and cool meringue in the oven with door ajar.

4 Beat cream and sugar in a small bowl of an elec­tric mixer un­til firm peaks form.

5 Place pavlova on a serv­ing plate. Spread over cream.

Top with ki­wifruit and mango slices. Driz­zle with pas­sion­fruit pulp be­fore serv­ing.

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