Well long time no blog again. I really must post more frequently. The whole point of me blogging recipes, was so that my offspring would be able to prepare tasty treats, even if I am unavailable, either through death (bit extreme) or if by some miracle I decide to get a life. Actually kids or no kids I suspect I will always be baking as I do indeed love it. I also love how smiley people become when you have fed them something that clearly delights. The following recipe was one of those happy moments. Downside, I can’t bake this too frequently as it is one of my absolute favourites and I have been known to eat this for breakfast if there happens to be some left over!!
- 500g caster sugar
- 8 egg whites
- 600ml pot of double cream
- 1 or 2 teaspoonfuls of vanilla paste
- Icing sugar ( to taste for the chantilly cream )
- Fruit of your choice – british strawberries of course at this time of year are the best but raspberries, blueberries work equally well.
- One or two baking sheets lined with baking parchment.
- Heat up your oven to 180 degrees C or gas mark 4
- In a clean bowl ( must be spotlessly clean in order to achieve super stiff peaks on your meringue!!) put in your egg whites and whisk until the mixture is firm and forming those stiff peaks! It should stay in the bowl if you up end it over your head.
- Then gently whisk in spoonful by sparkling spoonful of your caster sugar. Your meringue should become firm and shiny. Gorgeous like you.
- Dollop your meringue onto your prepared baking sheets. You can either make one or two pavlova bases with this mix or around a dozen or so mini pavlovas. It really does depend on how generous you are. Don’t make them too small as quite frankly this is not a recipe to worry about portion control.
- Once you have your pavlova/s ready to go in the oven. Pop them in and immediately turn the oven down to 150 degrees C and then bake for 1 & 3/4 hours for a large pavlova or 30 minutes for the smaller ones. Then turn the oven off and leave the large one in the oven (door open) until it is cool. The little ones can be left in for 30 minutes oven off door shut and then remove from the oven to cool completely.
- For your chantilly cream, pour the double cream into a bowl and whisk until you have thick custard consistency cream. To this gently whisk in your icing sugar and vanilla paste. I use a hand whisk at this stage as if you over mix your cream will be too think and hard to work with. I find a couple of tablespoons of icing sugar is adequate but really adjust to suit you and yours.
- Once your pavlova is cool you can dollop the top with cream and your chosen fruit.