Bloody good! But took us about 3 days to eat as it was bloody huge!
Staff Meal Pavlova
4 large egg whites, at room temperature
few drops of vanilla extract
1 tsp white vinegar
2 tsp cornstach
1 cup, + 2Tbsp sugar
pinch of salt
Tin of peaches found lying around
Frozen organic Niki cherries, thawed and pitted
Frozen mango puree, thawed
or any other fruits you have lying around
1. Pre-heat oven to 175C. Line a baking sheet with parchment paper.
2. Put egg whites and salt into kitchen aid mixer on medium and beat for a few minutes, or until light and foamy. Increase speed and beat for a few more minutes until you have firm peaks.
3. Gradually add the sugar while still beating. Continue mixing for another 5 minutes or so until it's nice and shiny.
4. Sprinkle the vinegar, cornstach and vanilla over the whites and gently fold in.
5. Place the mixture onto the parchment lined tray and smooth over with some sort of flat implement.
6. Place in oven on middle rack and then close the door. Immediately turn down to 150C and bake for 1 hour. Then turn off the oven, resisting the temptation to open the door.
7. Ideally, you would then like to leave the pav. in the oven for 4 hours to dry out. We didn't quite have that luxury of time, so our pav had about 10 minutes.
8. In the meantime, beat some cream. Sweeten a little with sugar and vanilla.
9. Slap on the cream, then artistically decorate with your chosen fruit.