If I was to create a list of the most under-rated desserts, I reckon I’d be hard-pushed to think of anything that would out-rank the glory of a truly great Pavlova.  (Except perhaps Philadelphia and Digestive biscuits, but enough of my personal issues).  That’s why I’ve had a whip-round (feel free to insert your own cheesy drum roll there) and come up with a great pavlova recipe.  Grab your ingredients and get out the cream chargers: it’s about to get seriously sweet.

First of all, it’s worth noting that this will take around 90 minutes to get together, including the prep, baking and the like, so make sure you set aside the time.

The Ingredients 

4 medium egg whites
225g (8oz) caster sugar
5ml (1tsp) Cornflour
2.5ml (1/2 tsp) White Wine Vinegar (yes, honestly)
2.5ml (1/2 tsp) vanilla essence
Your choice of topping.  If you’re going to use fruit, then around one decent sized punnet should be about alright, although it does depend on how much you love fruit!
600ml Double Cream (mmm, cream)

The Instructions 

1. Stick the oven onto preheat at GM2/150C.
2. Use a dinner plate to draw a circle on baking parchment, and then use it to line a large baking sheet, with the drawing face down (you don’t want to taste the pencil).
3. Whisk up the egg whites (in a separate bowl, obviously) until they’re stiff and dry.  It might be worth looking at a motorized whisk, unless you have the wrists of the Gods.
4. A spoonful at a time, add the sugar to the egg whites, continuing to whisk away until the whole mix is as glossy as an LP, and is capable of being put into peaks (like you would find in the end result).
5. Mix in the cornflour, the vinegar and vanilla using a metal spoon, but keep it gentle.
6. Spoon out the mix onto the parchment, and use a metal spoon to spread it out so that it’s just within the circle.  Don’t forget to create the stylish swirls that are the mark of any classic pavlova, and to leave a dip in the centre.
7. Bake the mix for an hour until the sides and the base are nice and crisp, and then leave it to cool.
8. Whip up the cream so it’s all ready to do, and prep any fruit that you’ll be using for the topping.
9. Spoon the cream into the dipped centre, and then add the fruit.
10. Consume substantial amounts of dessert and feel a bit guilty.

For more great ideas from the world of cream, continue to check into the Whipped Cream Direct blog.

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