Recipe | Marshmallow Pavlova
This recipe also does well being made into mini pavlovas, follow the instructions within the recipe. Then, instead of creating one large circle for your pavlova, draw as many smaller circles as you would like.
I believe that you could easily make eight good-sized mini pavlovas with the amount of mixture this recipe creates.
An Australian tradition is to decorate pavlova with whipped cream, fresh strawberries and kiwi fruit.
But if you don't have those, a marshmallow pavlova will be equally as delicious with a topping of fresh, frozen or tinned fruit of your choosing.
Marshmallow Pavlova
Ingredients:
4 egg-whites
1 cup castor sugar
1/2 teaspoon vanilla
3/4 teaspoon white vinegar
Method:
Beat egg-whites until soft peaks form; and 1/3 cup of the sugar, beat until dissolved; gradually add remaining sugar, beating well after each addition.
When sugar is dissolved, add vanilla and vinegar, beat 1 minute only to combine the mixture. The mixture will be thick.
Line baking tray with lightly greased greaseproof paper, dust lightly with cornflour (or line tray with aluminium foil).
Mark an 18 cm (7 in.) diameter circle on the tray (tip: draw around a dinner plate!). Spoon meringue into the circle, building up sides to approximately 8cm (3 in.) in height.
Mark an 18 cm (7 in.) diameter circle on the tray (tip: draw around a dinner plate!). Spoon meringue into the circle, building up sides to approximately 8cm (3 in.) in height.
Carefully smooth sides and top of the pavlova. Then with a knife blade, mark decorative grooves around the side of pavlova; smooth over the top of pavlova again.
Bake in very slow oven (250F/120C) approximately 1 1/2 hours; pavlova should be firm to touch. Turn off heat, cool in the oven, with the door ajar.
Bake in very slow oven (250F/120C) approximately 1 1/2 hours; pavlova should be firm to touch. Turn off heat, cool in the oven, with the door ajar.
When pavlova is quite cold, take a sharp knife and cut round top edge of pavlova. The crisp meringue top will fall slightly on to the top of the marshmallow, giving room for the topping of cream and fresh or canned fruit of your choice.
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Reference:
Sinclair, E. (Ed.). (1974). The Great Dessert Cookbook, The Australian Women's Weekly. Sydney, NSW: Golden Press. p. 19 -- ISBN: 0 85558 216 2
Note: If you wish to purchase this book, I suggest searching on eBay, Amazon or AbeBooks.
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Have you tried making your own marshmallow pavlova? Do you have a favourite fruit that you enjoy decorating with? Share your favourite pavlova toppings over on Facebook.
x M
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