I do very often have leftover eggwhites after my baking. As I hate wasting them I have started freezing them individually in an ice cube tray in order to have egg whites when I need them. This works absolutely beautifully!
One of the desserts I can quickly whip up that way is the Pavlova.
Australia and New Zealand each claim to have been where this really gorgeous recipe has been created but both of them are in accord that it was created for Anna Pavlova, an extraordinarily talented Ballerina at the start of the 20th century.
The texture of the dessert is like a meringue on the outside but soft like a marshmallow on the inside with a layer of very slightly sweetened whipped cream and topped with an abundance of fresh fruit.
Almost certainly the meringue will crack somewhat after baking but this is of no importance as the cream and the fruit will cover any unsightly cracks.
For 12 people
- 6 large egg whites
- 300g caster sugar
- 1 tbsp cornflour
- 2 tsp white wine vinegar
- 300 ml pot double cream
- 3 tbsp icing sugar
- 600 g fresh fruit
Heat oven to 120C. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of minutes until the mixture is really thick and glossy and looks a little like shaving foam. Add the cornflour and vinegar.
Tear off a sheet of baking paper. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides, ready to keep the filling in. Cook for 1½ hrs. Leave to cool. This can be done on the day before.
When ready to serve, whip the double cream, vanilla and icing sugar together in a big bowl until soft peaks form. Spoon over the meringue and top with fresh fruit.
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