To save the copyright issue, here is my recipe
it’s a variation on Stephanie Alexander’s (Aussies will know who she is, think Martha Stewart but awesome) .I made 2 Pav’s for Christmas that were brilliant. I replace caster sugar with raw caster sugar, but fine if you only have normal caster sugar. Heston Blumenthal trick. Actually for those in the u.s. I think you call it confectioners sugar. This recipe is the most reliable pav recipe I make. The meringue should be crispy on the outside and marshmallow on the inside, for those not sure if it worked properly. Will serve 8 comfortably but preferably 3 or 4 if you get my drift.
- 4 egg whites @room temp
- Pinch of salt
- 250g raw caster(superfine) sugar - if you don’t have raw that will be fine too.
- 2 tsp cornflour
- 1 tsp white wine vinegar
- Couple drops of vanilla essence
- 500ml thickened cream
- 10 passion fruit pulp
- Mixed berries - your choice I prefer raspberry
- Optional - kiwi fruit sliced thinly
Preheat oven 180°c
Draw 20cm circle on baking paper to go on baking sheet.
Beat egg whites to satin peaks.
Beat in sugar third at a time till mix is stiff & shiny
Fold in cornflour, vinegar & vanilla.
Mound onto paper Lined tray keep within circle. Flatten top and smooth sides. I like a slightly concave top.
Place in oven and reduce to 150°c immediately.
Cook for 30 minutes
Reduce to 120°c and cook for further 45 minutes.
Turn off oven and leave to cool completely.
When cool whip the thickened cream (if you are a sweet tooth like me I add some sugar) to stiff.
Put base on a platter, sometimes easiest just to invert. Smooth on cream onto top, place berries and fruits on top however you like and drizzle the passionfruit pulp over it. Voila! Happy Australia day.( I know the kiwis really invented it. We stole it we are convicts remember.)
Edit: changed confectioners sugar to superfine, my Aussie to American ingredient translation got mixed up.