Recipes
Deconstructed Pavlova
Ingredients
5 egg whites, at room temperature
1 ½ cups of caster sugar
3 tablespoons of cornflour
2 tablespoons of white vinegar
1 tablespoon of vanilla essence
Barossa Valley Coulis (your choice of flavour)
Your choice of fruits
1 ½ cups of caster sugar
3 tablespoons of cornflour
2 tablespoons of white vinegar
1 tablespoon of vanilla essence
Barossa Valley Coulis (your choice of flavour)
Your choice of fruits
Method
Preheat oven to 150°C and line a baking tray with non-stick baking paper.
With an electric beater, whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly, until the sugar dissolves and the mixture turns thick and glossy.
Whisk in the cornflour, vinegar and vanilla essence.
Spoon the meringue mixture onto the baking tray and bake for 10 minutes.
Reduce oven temperature to 110°C. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
Once the Pavlova has cooled, top with your choice of Eoss’ Barossa Valley Coulis, and fruits.
With an electric beater, whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly, until the sugar dissolves and the mixture turns thick and glossy.
Whisk in the cornflour, vinegar and vanilla essence.
Spoon the meringue mixture onto the baking tray and bake for 10 minutes.
Reduce oven temperature to 110°C. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
Once the Pavlova has cooled, top with your choice of Eoss’ Barossa Valley Coulis, and fruits.
