Aug
Divine caramel pavlova
I promised you a pavlova recipe to use up those left-over egg whites from yesterday’s chocolate tarts.
Well here it is; another of my cousin Kerrie’s scrumptious creations.
INGREDIENTS:
4 egg whites
¾ cup of caster sugar
¾ cup of brown sugar
1 tblsp of cornflour
1 tspn of white vinegar
Cream, whipped
Chocolate, grated or shaved
METHOD:
Beat sugars and egg whites until it forms just firmer than soft peaks. Fold in cornflour and vinegar. Spread the mixture to form a circle onto baking paper on a baking tray, then pop it into the oven at 120°C (100°C fan-forced) for about 2 hours.
Let the pavolva cool in the oven with the door open.
To serve, top the pavlova base with whipped cream and shaved chocolate (or anything else you fancy).
And here’s how it looks when served: crunchy on the outside; marshmallowy and yummy on the inside.
The pavolva base can be stored in an airtight container until later if you want to make it ahead of time or have it on hand to impress unexpected visitors.
As they say, the proof of the pudding is in the eating. Here’s my cousin Bartholomew giving it his seal of approval.
