People you've been asking me for a quick & easy recipe with impressive results for tomorrows 'Macmillan Cancer Support, Worlds Biggest Coffee Morning' well the answer is pavlova.
One of my favourite puddings of all time it literally requires you to whisk it up then put in a cool oven for a few hours. Let it cool add some cream & fruit a sprinkling of chocolate & your done.
3 egg whites
6oz golden caster sugar (I use vanilla caster sugar that I've made by adding vanilla pods to caster sugar in a jar)
1tsp white vinegar
2tsp vanilla extract
Oven 170' Aga floor on bottom oven
You can place the pavlova on a lightly oiled baking sheet before cooking on a silicon mat or I find using a lined pizza tray or stone works well.
1. Whisk egg whites slowly in an electric mixer or with an electric had mixer, use a high sided bowl, until very firm. You should be able to hold bowl upside down & nothing drops out
2. Mix in 3/4 sugar on low speed, adding only a little at a time. The mixer should look really glossy.
3. Fold in the rest of the sugar using a figure of eight motion
4. Add the vanilla, sieved cornflour & vinegar fold in slowly
5. Place mixer on prepared tray in a circle make an indent in the middle
6. Cook for up to 3hours until mixer is firm & bottom cooked through.
7. When cooled add whipped double cream (only use a tiny pot, as you want the dominant tastes to be pavlova & fruit, not the cream) & fruit of your choice. In this Pavlova pictured I have used late autumn raspberries, pomegranate seeds and grated dark chocolate.
That's it for now ...
Salt & Sparkle = Life Remarkable
N/B photographs taken on an iPhone.