This light and luscious pavlova recipe is a perfect dessert for entertaining.
Adults and children alike will delight in this soft, but crunchy dessert.
4 egg whites
1/2 teaspoon cream of tartar
1 cup superfine sugar
2 tablespoons confectioners' sugar
1 1/2 cups whipping cream
Line a baking sheet with waxed paper. Draw an 8 inch circle on the paper.
Using electric beaters, beat the egg whites in a large dry bowl until soft peaks form. Add the cream of tartar. Gradually add the superfine sugar, beating well after each addition. Continue beating until the mixture is thick and glossy and the sugar has completely dissolved. Add the confectioners' sugar and beat.
To test if the sugar has dissolved, rub a small amount of the mixture between your thumb and forefinger. The mixture should feel just slightly gritty. If it feels very gritty, continue beating for a few more minutes.
Spread the meringue mixture onto the waxed paper, inside the marked circle. Bake for 40 minutes.
Whip the cream until soft peaks form. Slice the banana. Decorate the pavlova with the whipped cream and fresh fruit. Spoon the passion fruit pulp over the top and serve immediately.
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Did You Know?...
This is a recipe that actually comes from a cookbook about cooking with kids - Ready, Steady, Spaghetti: Cooking for Kids and with Kids.
Pavlova sounds so exotic that you might think it is difficult to make, but it isn't at all.
It is just a matter of whipping up the egg whites until they are fairly stiff, adding the cream of tartar and the two sugars at appropriate times, then baking it at a very low temperature.
Add a mound of freshly whipped cream and fresh fruit. Yum!
This is a perfect dessert to serve after a heavier meal or in the summer when fresh berries are at their peak.
Give it a try.
This pavlova recipe is just one of the terrific recipes from this cookbook. Have a look at the recipe for cupcakes.
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