Pavlova -

Pavlova

Moderate chemical, contains egg and soy, free of dairy, gluten and nut.

Ingredients

4 x 59 g (2¼ oz) egg whites, at room temperature
Ground sea salt
230 g (1 cup) caster (superfine) sugar
1 teaspoon natural vanilla extract
Soy yoghurt, to serve
1 mango, sliced
1 banana, sliced

Details

Serves: 8

Method

Preheat the oven to 110°C (225°F/½ Gas). Line a large baking tray with baking paper Draw a 23 cm (9 in) circle on the paper and place the paper pencil side down on the tray.

Use an electric mixer to beat the egg whites and a pinch of salt until soft peaks form. Gradually add the sugar (about 1-2 tablespoons at a time), beating well between each addition. Stir in the vanilla.

Spoon the meringue onto the prepared tray and use a spoon to spread over the circle. Bale for 1¼-1½ hours.Turn the oven off and keep the oven door ajar. Leave the meringue to cool in the oven for 2-3 hours, or until cooled completely.

To serve, spread soy yoghurt over the top of the pavlova, then top with slices of mango and banana.

Prep time: 15 minutes + cooling time
Cooking time: 1½ hours

Related food category:

• Dessert