A friend of mine has requested the recipe for my birthday pavlova so I though it might be nice to share it with you lovely people too. She and we are having it for Christmas Dinner this year. We are still having the traditional Christmas Pudding as well (even though it will be sunny, hopefully) but as some of us are unable to enjoy such delicacies anymore, we have substitutes.
Now this is such an easy recipe and as long as your oven isn't hotter than stated, you'll end up with a very delicious marshmellowy pav as pictured. It just melts in your mouth!
OK lets begin. Turn the oven on to 200 degrees C (392 degrees F). In a large bowl add:
4 egg whites
1 cup of white sugar (for those English lasses who don't use measuring cups this is 250ml)
1 teaspoon vanilla essence
1 teaspoon vinegar (malt or white)
1 dessertspoon (20ml) cornflour
6 tablespoons (6x15ml) cold water
Beat together with an electric beater for 15 mins. You will end up with RSI unless you have one of those fancy beater units (or two capable helpers).
Plop onto a baking tray lined with wet baking paper and spread out a bit. It won't grow so you get what you make.
Pop it in the oven when it has reached 200 for two minutes only. Turn off with door shut overnight, or until very cool. Here's the important part DO NOT PEAK!!! Even if your door is really dirty and you can't see the jolly thing. It will be fine unless you open the door. It's a good idea to do this at night so children don't mess it up.
You can spread a layer of cream over the top and add fruit, but there are always people who can't stand cream so it's safer to leave it blank and have a bowl of whipped cream and a fruit salad on the side.
Enjoy and try not to make one every week as tempting as it is!