Square Gift Pavlova
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus cooling time
Cooking time: 2 hours
The pavlova is best made the day before
- 300g egg whites (make sure there is no yolk in them), at room temperature
- 2.5 cups caster or superfine sugar
- 2.5 tablespoons cornflour
- 2.5 teaspoons white vinegar
-
2 teaspoons cream of tartar
-
400ml cream
- 1/4 cup icing sugar, sifted
- 1 teaspoon vanilla extract (you can also use rose water)
- Pink food colouring
- Raspberry flavouring
- 1/2 cup raspberries, pureed
- Fresh raspberries, figs and unsprayed pink roses to decorate
Step 1 - Preheat oven to 130C/260F. Line the base and sides of a 20x20cm square tin with parchment. Make sure the bowl and beaters are scrupulously clean before starting.
Step 2 - Whisk the egg whites with the cornflour and vinegar until soft peaks form. Add the cream of tartar and then then the sugar pouring in either gradually or in 3-4 lots. You want this to become thick and stiff (that's what the cream of tartar is for) and you should be able to tip the bowl upside down and it should not move.
Step 3 - Spread into the prepared tin and bake for 2 hours. When it is done, turn off the heat and cool it in the oven overnight.
Step 4 - Whip the cream with the icing sugar and vanilla until you get stiff peaks. Take 1/2 cup out and tint this pink and add raspberry flavouring.
Step 5 - When you are ready to serve it, gently place the pavlova on a serving plate and spread white cream around the sides and place the rest in on top of the pavlova. Then using a palette knife dab some of the pink cream around the sides and place any left over on top. Add the pureed raspberries, fresh raspberries and sliced figs on top with the roses.