Patsy's Perfect Pavlova
No New Zealand celebration would be complete without a pavlova. This recipe makes a large pavlova, crisp on the outside and marshmallow through the centre. It is cooked for 5 minutes only - but needs to cool in the oven overnight or until completely cold - so best made the day before. I whip it up as the last thing before going to bed the day before a celebration. Ingredients 5 egg whites 2 tablespoons water 1 teaspoon vinegar (I use white vinegar, but malt is fine) 1 teaspoon vanilla essence 1 1/2 cups sugar 1 tablespoon cornflour Toppings 500ml fresh cream for whipping Your choice of berries or seasonal fruit - the picture shows a berry compote made with mixed berries and brown sugar. Method Preheat the oven to 180C Place egg whites in a large, clean bowl with the water Beat until egg whites form stiff peaks (an electric beater is best for this job - make sure everything is really clean as the whites will not beat properly if ...