Abuelas Summer Pavlova
INGREDIENTS
Preheat oven to 100°C. Line a baking tray with baking paper. Draw a 20cm circle on the paper and turn over. Use an electric mixer to whisk the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add the sugar , 1 tbs at a time, whisking well after each addition until the sugar dissolves and the mixture is thick and glossy. Add the cornflour . Stir until just combined. Add the cinnamon and half the rosewater essence and gently fold to combine. Use a large metal spoon to spoon the mixture onto the lined tray. Use a palette knife to shape into a disc, using the circle as a guide. Bake for 1 1/2 hours or until pavlova is dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 2 hours to cool completely. Combine the honey , vanilla , extra cinnamon and remaining rosewater in a large bowl. Add the strawberries and raspberries . Gently toss to combine. Set aside for 15 mins to develop the flavours. Place the pavlova on a serving plate. Spoon the yoghurt over the centre of the pavlova. Arrange the watermelon and raspberries over the yoghurt and drizzle with juices in the bowl. Sprinkle with pistachio . Serve immediately.
6 Free Range Egg whites 1/2 tsp cream of tartar 1 1/2 cups (330g) caster sugar 2 tsp cornflour
1/4 tsp ground cinnamon 1 tbsp rosewater essence 250g strawberries (Kiwis) 2 tbsp honey 1/4 tsp vanilla bean paste Pinch of ground cinnamon, extra 125g raspberries 1 cup (280g) vanilla-flavoured yoghurt 1 tbsp finely chopped pistachios
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