Marshmallowy Goodness.
For Anzac Day - I decided to try and make a Pavlova, having seen Donna Hay's recipe on Masterchef. I mean what better way to celebrate a great Australian public holiday than with a great Australian dessert?
The only problem - small tiny problem - was that I didn't own a beater. And when I saw those dreaded instructions: "whip egg whites to glossy, satiny peaks" I knew I was in trouble.
About 30 minutes of hard core whipping later - I had my glossy peaks and my pavlova in the oven. Feeling quite proud of myself, I went on to read about the topping.
"300 mL cream, well whipped"
Crap.
(turned out okay, but definitely investing the $30 in a mixer!)
--
Ingredients:
4 egg whites
300 g caster sugar
1 tsp vinegar
3 tbs corn flour
1 tsp vanilla
-- and if you don't have a mixer - a fork and some strong forearms!
Preheat oven to 200 degrees. Lay out a piece of baking paper on a baking tray and draw a 20 cm circle, if desired.
Whip egg whites until soft peaks form. Slowly sift in sugar and continue beating until the peaks are stiff and satiny. Mix in corn flour. Fold vanilla and vinegar into the mixture.
Mound your mixture into the centre of your baking paper and bake for 25 minutes. Turn off the oven and allow pavolova to cool in the oven.
For the topping, use about 300 ml of well whipped cream and seasonal berries, kiwis, passionfruit etc.
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