Ingredients:
4 egg whites
2 cups sugar (powdered)
1 tsp vanilla essence
1 tsp vinegar
1/2 tbsp corn flour
For topping
1/2cup whipping cream
1 tbs sugar
Fresh fruits
Directions:
1. Preheat the oven to 130 degrees C. Take a baking sheet or
bigger pan and line it with wax paper or oven safe silicon mat. Take a pencil
and draw an 18cm circle (not necessary if you can guess and spread meringue in
a circle) on the wax paper. Reverse the paper.
2. Take the bowl of your electric mixer or a handmixer and
add egg whites in it (the bowl and the beater must not have any water or oil in
it, so clean with a kitchen towel or tissue before adding the egg whites). Beat
the egg whites at medium speed until soft peaks are formed. Now add sugar 1/4
cup at a time and beat at high speed. This will help form the perfect meringue
with stiff and shiny peaks. Beat until you get a meringue that does not fall
when you hold your bowl upside down.
3. Now add vanilla essence and beat. Sprinkle corn flour on
the peaks and pour the vinegar on them. Use a spatula to gently fold in the
vinegar and corn flour.
4. Take out the prepared baking sheet and spread the
meringue within the circle that you had drawn earlier. Evenly spread the
meringue inside the lines to form a perfect circle.
5. Bake meringue for 1 hour to 1 hour 15 minutes, the
pavlova should be dry to the touch. Cool completely before removing from wax
paper or silicon mat. Transfer pavlova on to a serving dish.
6. In a small bowl, beat heavy cream and sugar until stiff
peaks form. Fill the center of the pavlova with whipped cream, and top with
fresh fruits………….. enjoy!
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