Pavlova

INGREDIENTS

• 6 Eggs
• 2 cups of castor sugar
• 1tblsp vinegar
• 1Tblsp Vanilla paste
• 300 ml Cream
• 2 punnets of Strawberries or 1 Strawberry 1 raspberries
• Passionfruit

METHOD

1. Turn your oven on to 140 degrees.
2. Put some baking paper in a baking tray.
3. Separate egg yolks from the egg whites
4. Put egg whites in the mixing bowl of a mixmaster
5. Put egg yolks aside
6. Tip – each time you separate a yolk from the whites put the whites in the mixing bowl then move onto the next, it is really important that the whites do not come into contact with protein – yolks are protein – if they do they will not beat properly and form nice firm peaks!
7. Once you have separated all your eggs, turn the mixmaster onto high and beat the egg whites until they form firm peaks. To test the egg white mixture is ready, pull the beaters up and if the egg white sits on the beater without moving is should be ready to add the sugar.
8. Now add your sugar gradually you don’t have to precise just don’t add it all at once.
9. Turn your mixmaster off.
10. Add your vinegar and Vanilla Bean Paste, use a spatula to fold these 2 ingredients in the egg white.
11. Pour onto baking paper and shape it into the width and height you want.
12. Cook in the oven for about 20 minutes or until a hard crust forms on the outside.  Turn the oven off open the door a bit and let the pavlova cool in the oven.
13. Whip the cream in your mixmaster – do not take your eyes off it can turn to butter very quickly.
14. Cut your strawberries into 1/4’s and eat!!!!
15. The trick with Pav is not to over think it or be tooo careful – other than the separating of the eggs.