Pavlova
Pineapple and Ginger Pavlova
I make this every so often when I have enough egg whites. I love it as a summer pudding.
Ingredients
3 large egg whites
175g caster sugar
1tsp vinegar
1 tsp cornflour
300ml double cream
200g drained pineapple
6 pieces stem ginger (syrup)- chopped
Method
Preheat the oven 150C/Gas 2/300F. Line a baking sheet with baking parchment and mark a 8 inch circle on it.
Whisk the egg whites util they stand in stiff peaks, then add the sugar a spoonful at a time continuing to whisk until the whites are glossy.
Blend the cornflour and vinegar together and add to the last spoonful of sugar
Spoon the meringue onto the circle on the paper and spread it so the edge is slightly higher than the centre.
Bake for 1 hour, then switch off the oven and leave until cold
Transfer the meringue to a platter. Whip the cream until thick and put into the centre of the meringue.
Decorate with pineapple and stem ginger.
Variations: strawberries, blueberries, raspberries
