
Mrs Collins's Pavlova
This is a recipe my sister has been making for more than 40 years, it was given to her by her late mother-in-law."
Category:
Dessert
Style:
Australian
Keyword:
Gluten Free Dessert, Pavlova
Quantity: 12
Ingredients
- 4 egg whites
- 1 cup caster sugar
- 1/2 tsp vanilla
- 3/4 tsp vinegar
Instructions
-
Beat egg whites until soft peaks form.
-
Add 1/3 cup of the caster sugar and beat until dissolved.
-
Gradually add remaining caster sugar, beating well after each addition.
-
When sugar is dissolved, add the vanilla and vinegar, and beat for another minute - only to combine. The mixture will be thick.
-
Line tray with baking paper and dust with cornflour.
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Spread mixture into a disc shape.
-
Bake in a very slow oven 125°C for 1 1/2 hours.
-
Turn the oven off and leave the door ajar until cold.
-
Carefully remove the pavlova from the paper and then, again, carefully, place a large plate over the pavlova and invert it onto the plate.
-
Cover with lightly sweetened whipped cream and fresh fruit of your choice.
Notes
- Meringue can be made the day before.
- Can be dressed with cream and fruit in advance and refrigerated up to 3 hours before serving.
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