Franco is here and he just had a very special birthday, so what better way to celebrate then with his favourite cake, PAVLOVA!!!
Recently having experimented with a chocolate pavlova, I knew this one would be easy peasy, and guess what... it is!
Serves 6 generous pieces (after all, half of it is fruit right?)
You will need: 8 egg whites
500g of sugar (I roughly poured half a 1Kg bag)
Turn your oven onto a low heat, about 180oC and use a fan forced oven if you can.
Place egg whites in a bowl and whisk on a high speed for 1 minute.
Keep the the electric mixer beating while you gradually add the sugar. You will need to beat the mixture for about 15 minutes, until it is thick and glossy and the sugar granules have dissolved.
Using a baking paper lined oven tray, pour the thick mixture into the centre on the tray keeping it an even 10cm high all the way round. Do not spread it too much, keep it nice and high!
Cook the pavlova for about 20 minutes in the centre of the oven (this is very important!), until a cracked crust has formed and the centre is foamy looking but remains stiff. It will expand in the oven and fall down a little once you take it out, so don't worry when you see this happen!
Once cooled, top this little beauty with whipped cream, your favourite fruits and a fruity syrup (I used apricot nectar as passionfruit is unavailable at the moment).
It should be marshmallowy in the centre and have a heavenly honeycomb texture to the crust (thanks for the adjectives Jess).
H A P P Y B I R T H D A Y F R A N C O!
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