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"Hunger is the best sauce in the world."--Cervantes

christmas pavlova Recipe

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This recipe for christmas pavlova is from The Davis/Steele,Seeliger, Merkle, Dishman Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 free range eggs
12oz castor sugar
1tbsp. cornflour
2 tbsp malt vinegar
2 tsp pure vanilla essence

pot double cream
small tin marron glacé
small bar rich dark chocolate
Directions:
Directions:
heat oven to hot.
line a flat baking sheet with greaseproof paper
separate the eggs( keep yolks for another recipe)
beat egg whites till stiff and glossy, add sugar slowly, then add cornflour,vinegar and vanilla.
pile onto baking sheet and smoth into a rough circle about an inch deep.
turn oven down to lowest setting and place baking sheet into centre of oven.
bake for up to 2 hours, the pavlova will crack and be hard on the surface, remove from the oven and leave to cool.
whip the cream till holding but not solid, you need to be able to blob the cream onto the pavlova. stir in the marron glace to give a marbled effect, grate the chocolate in.
put an inverted serving plate carefully on top of the pavlova and turn both over, peel off the paper, pile on the cream mixture and spread roughly, a few shavings of chocolate on the top and you are done, cover, refridgerate and try and leave till the next day to let the flavours mingle.
absolutely fantastic, we love it.
Number Of Servings:
Number Of Servings:
6 -8
Preparation Time:
Preparation Time:
10 -15 mins
Personal Notes:
Personal Notes:
we use the eggs from our own hens, which is lovely otherwise make sure you use free range eggs, but don't use new laid eggs, they don't whip well. use 3 -4 day old eggs for best results.
sometimes we buy chocolate money and decorate the plate with it, it looks good.
this is a family favourite.

 

 

 

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