MARSHMALLOW PAVLOVA
This recipe is one everyone loves! If ever lucky enough to be able to hide a slice away I love it the next day as well. Have also posted on my cooking blog and included a custard cream recipe to use up egg yolks - http://simple2cook.blogspot.com.au/2017/02/marshmallow-pavlova-with-custard-cream.html
Provided by Faye Pini
Categories Other Desserts
Time 2h
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 120°C/250°F. Line oven tray with baking paper. Mark approx 7-inch circle on foil. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves.
- 2. Add vanilla and vinegar; beat until combined. Fold through corn flour.
- 3. Spread meringue into circle on foil, building up at the side to about 3 inches in height. Smooth side and top of pavlova gently. Using spatula blade, mark decorative grooves around side of pavlova; smooth top again. Bake pavlova about 1½ hours. Turn oven off; cool pavlova in oven with door ajar. Cut around top edge of pavlova (the crisp meringue top will fall on top of the marshmallow centre). Fill inside pavlova with custard cream topped with whipped cream. Decorated with fresh fruits. Enjoy!
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