Monday, 5 January 2015


                                              (FOTO GELEEN)

Raspberry and Passion Fruit Pavlova
I adore pavlova. You can use the fruit i suggest here, or use your own variations. I saw Nigella use passion fruit in her pavlova and it looked so gorgeous I just had to give it a try -now it has become a family favourite!

8 egg whites
300g caster sugar
1 tablespoon cornflour
3 teaspoons vinegar

500ml double cream
350g fresh raspberries
2-3 passion fruit

In a clean bowl, whip the egg whites until they form soft peaks. Add the sugar, a little at a time, and continue to beat until the egg whites stiffen.
Again, I have followed Nigella’s recommendation: carefully fold the in the cornflour and vinegar. It really does make a much chewier meringue -once converted you will never change this!
Place a piece of baking parchment on a browning tray. Leaving a gap of about 10-15mm all around the edge of the tray, place thick dollops of the meringue into the centre to form a thick circle. Smooth where needed, especially around the edges.
Preheat the halogen oven using the preheat setting or set the temperature to 200’c
Place the meringue on the low rack and immediately turn down to135’c-150’c depending on your machine. (Digital will only let you choose 125’c or 150’c and ideally you need somewhere in the middle, but keep an eye on things and remove earlier)
Bake for 1-1.5 hours until cooked. Remove and cool. You can place the meringue in an airtight container and store until needed or decorate once cool.
There are lots more baking ideas i my book ‘Perfect Baking With Your Halogen Oven‘

No comments:

Post a Comment