Design April/May 2015 July/Aug 2013 - Page 63

Pavlova You might ask yourself what a pavlova recipe is doing in a beginners’ cookbook, or even ‘What is a pavlova?’ It really is a simple dessert to make, and it always impresses! 2 hours | serves 8 Ingredients 8 eggs, separated 500 g castor sugar 4 tsp cornflour tsp vanilla extract 2 tsp white vinegar whipped cream or fresh custard, seasonal fresh berries, figs, honey and nuts to serve What to do Preheat the oven to 180 °C. Line a baking tray with baking paper. Whisk the egg whites in a large bowl until soft peaks form. (Store the yolks in a plastic container in the fridge or use them to make chocolate custard for the pavlova.) Add the castor sugar, a tablespoon at a time, and continue whisking until all the sugar is incorporated and stiff peaks form. Sift over the cornflour, add the vanilla extract and vinegar and fold into the mixture. Use a metal spoon to make a large circular meringue on the lined baking tray. Lower the oven’s temperature to 120 °C and bake the meringue for 50 minutes. Then switch off the oven but leave the meringue to cool in the warm oven for 1 hour. Plate the meringue, fill with whipped cream or custard, and top with fresh berries, quartered figs, honey and nuts. TIP To make individual pavlovas, make smaller meringue circles and cook them for 30 minutes instead of 50 minutes. 63 desIgn Namibia June - August 2013