Flo­ral meringue pavlova

Serves 10 Takes 1 hr + cool­ing

Your Family - - Contents -

FOR THE MERINGUE 4 egg whites 250ml cas­tor sugar 30ml corn­flour 10ml white vine­gar pinch of salt food colour­ing of your choice

FOR THE ROSE CREAM 250ml cream 3ml rose wa­ter 30ml ic­ing sugar

rasp­ber­ries, to serve

1 For the meringue, pre­heat oven to 110°C. Beat the egg whites un­til stiff peaks form. Grad­u­ally add the sugar while beat­ing un­til the mix­ture is glossy. Add the corn­flour and vine­gar and con­tinue beat­ing for 3 min­utes. 2 Spread ½ the meringue onto a 20cm x 34cm piece of bak­ing pa­per on a tray. Di­vide re­main­ing meringue into 3-5 bowls and colour each to your de­sired shade. Spoon into pip­ing bags fit­ted with dif­fer­ent shaped noz­zles. Pipe roses and dol­lops onto white meringue. Bake for about 35 min­utes or un­til crisp on the out­side and chewy on the in­side. Cool. 3 For the rose cream, beat the cream to stiff peaks. Stir in the rose wa­ter and ic­ing sugar. Serve with the pavlova and rasp­ber­ries.

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