Parave Pavlova
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Serves an impressed crowd.
This is an impressive dessert that serves many people. Especially when it's made as a big cake.
Ingredients:
| 5 | egg whites |
| 1 cup | sugar |
| 1 Tbs | . vineger |
| 1 Tbs. | Cornflour |
| a pinch | Salt |
| 1 Tbs. |
Vanilla |
| 1/2 cup |
Boiling water |
| 2 pkg/cups | Parve whipping cream - preferably Rich's |
| 2 Tbs. | brandy/cherry brandy/ Grand Mariner |
| 2-3 cups | Cut fruit-Pinnapple, Kiwi, Strawberries, other berries, Mangoes -according to season & availability |
| 1/2-1 cup | Passionfruit insides (cut in half & scoop out) |
Preparation:
- Whip egg whites on high (in mixer of course - unless you are building muscles for a me. world contest - not exactly a Shelef pasttime!)
- Add vineger, salt, vanilla.
- Add sugar while beating, not all at once. add cornflour.
- Continue beating until stiff peaks form (you can turn the bowl over & it won't fall out)
- Turn mixer a bit lower (so you won't get burned) and add the boiling water, all at once. Turn the mixer back high & beat until it is fluffy.
- Prepare your oven pan - line with a page of baking paper.
- Spread the mixture in a round shape on the paper, piling more on the edges than in the middle. Note - the size of your Pavlova base should be consistent with the size of your platters to serve it on! A big pavlova is very impressive, but make sure you have a big enough platter! If not, you can make 2 normal sized pavlovas.
- Bake for 11/2 to 2 hours in a low oven (100 C). you can leave it in the closed oven after you close it.
- Transfer the base/s to a platter/s.
- Whip the cream. Add the brandy and some powdered suger (if you want).
- Spread the cream on the meruinge base, arrange the fruit on top, pour the passionfruit pulp on top.
- Serve.