New Zealand is a fabulous place to take a cruise, and a cruise is a great venue to hold a Conference. The food of the country you are visiting is part of the adventure. Today I’d like to share a Pavlova recipe with you.
New Zealand believes it created the recipe first and who am I to fight over whipped eggwhites!
5 egg whites (60g eggs), room temperature
3 tablespoons white sugar
9 tablespoons caster sugar
1 teaspoon vanilla
1 teaspoon vinegar
Start on medium speed, beat egg whites and salt together, then bump the speed to fast and continue until the whites are stiff.
Add white sugar to the egg whites, one tablespoon at a time.
Add caster sugar, pausing between spoonfuls until the mixture is really thick and glossy. Make sure the sugar has been absorbed.
TIP: You can test if the sugar is dissolved by rubbing a little of the mixture between you thumb and finger, if it’s silky smooth you are good to move to the next step.
Reduce speed, add vanilla and then vinegar.
Spoon mixture into a circle or square onto a scone tray (covered in baking paper), remembering the top of the pav will become the base.
Cook on 170c for 10mins, then 150c for 20mins, then turn the oven temperature down 20 degrees every 10mins, until pav is lightly golden and crisp to touch.
Lift from oven and overturn onto a pavlova plate. The centre will drop slightly then fill with whipped cream and top with whatever fruits you want.
Invite some loved ones over and enjoy!