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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Delia’s Pavalova Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 Large egg whites
175g caster sugar

For the topping
275ml cream (whipped)
350g strawberries and raspberries
Icing sugar
Directions:
Directions:
1: Heat oven to 150C, and line a baking tray with greaseproof paper or parchment.

2: Use an electric handheld whisk to whip up the egg whites until they form soft peaks and you can hold the bowl upside down over your head.

3: Keep whisking, and slowly add in the sugar, a tablespoon at a time until fully incorporated and you’ve magically produced glossy firm meringue.

4: Put a couple of little blobs of meringue on the baking tray to stick down the paper, then dollop on the meringue in a vaguely 20cm circle. Fill in the centre, form a dip in the middle and artfully swirl the edges up to make a kind of meringue nest.

5: Pop it in the oven, and immediately turn the temperature down to 140C.
Leave to bake for 1 hour, then turn off the oven but leave the meringue in there for as long as possible – we’re talking 10 hours minimum here, overnight is even better.

6: When you need to serve it, whip the cream until firm but still soft (you don’t want it to resemble butter), adding in the icing sugar and flavouring if so desired, and use a blob of said cream to stick your meringue to your serving dish.

7: Artfully swirl the cream onto the pav, then gently spoon on your prepared fruit of choice, Sieve over a little more icing sugar, and serve.
Number Of Servings:
Number Of Servings:
6

 

 

 

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