Pavlova Pudding


Photo: flickr user Yabby
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Ingredients

caster sugar for sprinkling
4 lrgs egg whites
1 pch salt
t tsp caster sugar
225 grams caster sugar
teaspoon cream of tartar
1 level tbsp cornflour
teaspoon natural vanilla extract
1 teaspoon white wine vinegar (optional)
1 small fresh pineapple
300 mls whipping cream
2 teaspoons freshly chopped mint
50 grams bitter chocolate
fresh mint leaves to decorate

Preparation

1
Aga equipment:wire shell on third set of runners in simmering oven
2
Mark a 250mm circle on a large sheet of baking parchment laid on a baking sheet.
3
Sprinkle the circle lightly with caster sugar this makes it easier to remove the cooked pavlova.
4
Whisk the egg whites with a pinch of salt until they are really stiff start off gradually then increase speed for maximum bulk.
5
The age old trick to see when the egg whites are ready is to tip the bowl upside down over your head.
6
They should stay in the bowl...
7
Mix the sugar with the cream of tartar and mrnflour and gradually whisk half into the egg whites.
8
Whisk in the vanilla and vinegar then the remaining sugar.
9
Scrape the meringue from the bowl and spread it lightly over the prepared baking sheet using the circle to achieve a round pavlova.
10
Pull the meringue up into a decorative edge and make the centre slightly thinner than the edges.
11
Bake in the simmering ovenfor 3 to 4 hours until the pavlova is dry lightly browned and slightly cracked.
12
Cool on the paper on a wire rack.
13
Cut the skin from the pineapple and remove the core.
14
Whizz the flesh for just a few seconds to give a fresh pineapple crush.
15
Drain away the juicer and enjoy drinking them a perfect excuse for a pine colada!
16
Whip the cream until thick and floppy then fold in the pineapple and mint add a little sugar if necessary.
17
Pile the cream over the meringue on a large serving plate.
18
Melt the chocolate in a small bowl over a pan of water on the simmering plate. Scoop the melted chocolate into a paper forcing bag then drizzle it in sweeping lines across the pavlova forwards and back to make a kind of lattice.
19
Decorate with fresh mint leaves just before serving.
20
Serves 8

Tools

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Tags:

pacific
oz
australia
Australian
aussie

Yield:

8.0 servings

Added:

Saturday, February 13, 2010 - 1:31am

Creator:

Anonymous

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