Saturday, 19 November 2016


6 egg whites
1 teaspoon cream of tartar
1 1/3 cups caster sugar
3 teaspoons cornflour
1 teaspoon vanilla extract
1 teaspoon white vinegar

300 ml thickened cream, whipped
2 peppermint crisp. crushed

preheat oven to 200 C. draw a 24 cm (diameter) circle on a sheet of baking paper.
place, pencil-side down, on a baking tray. dust lightly with 1 teaspoon cornflour.

using an electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form.
add sugar, about 1 tablespoon at a time, beating constantly until thick and glossy.

add the cornflour with the last tablespoon of sugar.

fold in the vanilla and vinegar.

spoon meringue onto baking paper. shape into a circle, using the pencil mark as a guide, with a
slightly higher edge and a low centre.

reduce oven to 100°C. Bake for 1 to 1 1/2 hours or until dry and crisp.
(my ovens a bit wonky, took 2 hours).

turn off oven and leave oven door open.

cool completely in oven (pavlova may sink during cooling).

slide pavlova onto a serving plate and cover top with whipped cream.
sprinkle with the peppermint crisp.

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