Surprise Gift Pavlovas
Makes 4 x 12cm/5inch individual pavlovas
-
3 egg whites (90gram)
-
3/4 cup caster or superfine sugar
-
3/4 teaspoon white vinegar
To decorate
-
2 cups pure cream
-
1 tablespoon caster or superfine sugar
-
1 cup of mixed fresh berries (dice up strawberries if using)
-
1/2 cup raspberry sauce (I used a Cuttaway Creek one)
Step 1 - Preheat oven to 130C. Line a baking tray with parchment and draw four 12cm or 4 inch circles. In the clean bowl on an electric mixer beat the egg whites until foamy and then add vinegar. When soft peaks form add sugar by the teaspoonful until it becomes stiff and you can turn the bowl upside down without any white moving. Using a spoon, spoon meringue mixture into the circles and make little spiky or swirly patterns if you wish. Bake for 1 hour and then turn off the oven and let the pavlovas cool gradually.
Step 2 - Whip the cream with the sugar until stiff and pipeable. When meringues are cool, and just before serving have the serving plates ready. With a sharp knife, cut a hole into the bottom of the pavlova and remove the bottom and set aside for later. Pipe the cream into the cavity trying to fill in the gaps and also fill with the berries-the pavlova has an airpocket so fill that up. Place the bottom back in and place on the serving plate.
Step 3 - Drizzle with raspberry sauce and more whipped cream. Yes more.