BBC GoodFood Ingredients 2 egg whites
110g caster sugar
1/2 tsp cornflour
1/2 tsp white wine vinegar
180ml double cream
1/2 lemon, zested
225g berries, blueberries, strawberries, or blackberries or a mixture
1/4 tbsp icing sugar
Heat the oven to 180 degrees C.
Line a baking tray with baking paper.
Whisk the egg whites with electric beaters until they just form stiff and shiny peaks.
Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition.
When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.
Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter.
Put in the oven, turn the temperature down to 120 degrees Cand cook for 1½ hours.
Turn the oven off and leave the meringue inside until completely cold
Tip: you can make this the day before and leave to cool overnight).
Carefully peel off the baking parchment and put the pavlova on a serving dish.
Don’t worry if it cracks.
Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon onto the pavlova.
Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.
Will SHE make it again?
Attempted again on 5th october 2012 Recipe from bakerella Ingredients 1 cup (250 ml/about 7) egg whites2 cups (500 g) sugar
5 tbsp (30 g) cocoa powder
125 g dark chocolate, finely choppedMethod Preheat oven to 180 degrees C. Line baking trays with baking paper. In a clean, dry heatproof bowl, whisk together egg whites and sugar. Set over, but not touching, simmering water in a saucepan. Whisk constantly until the sugar is completely dissolved and remove from heat. (I tested to make sure I didn’t feel any sugar granules.) Beat the eggs on high using your mixer fitted with the whisk attachment. Beat until stiff and glossy. Sift cocoa over the meringue. Sprinkle chopped chocolate on top. Then, fold together gently with a spatula until combined. Use a tablespoon to drop even amounts of batter onto prepared baking tray about two inches apart. Bake for about 8-9 minutes. Rotate the pans and bake for another 8-9 minutes until the cookies are fluffy and full of cracks. Transfer the cookies, leaving them on the baking paper, to wire racks to cool. Makes about 60 Will SHE make it again? YES