This recipe for rolled pavlova comes from my Aunt in New Zealand
Ingredients:
Eight tablespoons of sugar
Four egg whites
One desertspoon of cornflour
One teaspoon of vanilla essence
One teaspoon of vinegar
Beat the egg whites until stiff and gradually add six tablespoons of sugar. Add the vanilla essence and vinegar. The mixture should have soft peaks:
Fold in the remaining two tablespoons of sugar and spread the mixture evenly on a baking sheet lined with greaseproof paper. My baking sheet is approximately six by twelve inches. Bake for about twelve to sixteen minutes at 180oC. When you take it out of the oven it should look something like this:
Leave this to cool. Whip up some cream, and fold in some summer fruit being careful to not let any fall into any open mouths. Here’s some I made earlier 🙂
Spread this mixture over the baked pavlova:
Roll this into a swiss roll – the pavlova will easily come away from the paper. Here is what it should look like:
HEY!!! Who’s eaten my pavlova!!!!