|Vera McGonigal's Pavlova recipe|
Ingredients for the base
(at room temperature)
Ingredients for the topping:
ml thickened cream
Although there are many recipes for pavlova on the web, this recipe is the one that made Vera McGonigal renowned the length of Australia's Hunter Valley. It was also transcribed by someone of very limited cooking skills (David) and, if followed closely, is completely foolproof.
Separate the egg whites (ensuring there are no pieces of shell or any yolk left in). Beat the whites @ 1/2 speed (with the salt) until they just hold some form. Do not beat until they are firm.
Restart beater (near full speed) and immediately start adding the sugar. Dole it all in over a period of perhaps a minute and a half. A few minutes later add the vanilla and vinegar. Total beating time from restart is 12 minutes. The mixture should end firm and creamy smooth. While the mixture is beating, take a cake tin about 4 cm high and about 20 cm in diameter. Lay a piece of Comalco Alfoil on counter, shiny side down. Place the cake tin on the foil and shape the foil around the tin - and cut level with the top of the tin. Remove the tin and put the shaped foil on a metal tray. Scoop the mixture into the shaped foil. It should come to just below the rim of the foil. Don't leave air pockets and smooth the top with a spatula or knife.
Pre-heat the oven
to 120°C (250°F). Place the tray with the pavlova on it in the oven and bake
for 10 minutes. After 10 minutes turn the tray around and turn the oven
down to 110°C ( 225°F). Bake for 2 hours. The oven can be opened occasionally
and the pavlova rotated to ensure even baking.
Leave the pavlova to cool - it may crack slightly during cooling. When it's cool, beat the cream until it is quite firm then spoon onto pavlova top and sides. Mix up the passionfruit juice and seeds in a glass with a spoon and pour over the cream. Quarter strawberries and lavishly decorate the top of the pavlova - it's unlikely they will all fit.
Preferably serve fresh.