Pavlova III
Ingredients (serves 6)
6 (59g) eggs, separated
1 1/4 cups (270g) caster sugar
2 tsp cornflour
1 tsp white vinegar
1/2 tsp vanilla extract
300ml thickened cream
2 tbs icing sugar mixture, sifted
Finely shredded rind and juice of 2 limes
2 Lady finger bananas, thinly sliced diagonally
3 golden kiwifruit, peeled, thinly sliced
2 starfruit, thinly sliced
Pulp of 2-3 passionfruit
1. Preheat oven to 120°C. Line an oven tray with foil. Brush with
melted butter and dust with cornflour, shaking off excess. Mark a
24cm-diameter circle on foil.
2. Use an electric mixer to whisk egg whites in a clean dry bowl until
soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well
after each addition, until meringue is thick and glossy and sugar dissolved.
Rub a little meringue between fingers. If still "gritty" with sugar,
continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla
and whisk until just combined. Spoon meringue onto the foil, using the
marked circle as a guide. Smooth sides and top of pavlova. Use a small
spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2
hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in
oven with the door ajar to cool completely. When completely cold, transfer
to serving plate or store in an airtight container until required.
3. Use an electric mixer to whisk the cream and icing sugar in a medium
bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime
juice into a ceramic or glass bowl. Add banana slices and toss to coat with
juice. Drain. Decorate pavlova with banana, kiwifruit, starfruit,
passionfruit and lime rind.
Prettypinkbutterfly
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