Having good friends around the world is so good for so many reasons… They can send you their recipes for Christmas directly from New Zealand! I have a friend from Wellington who decided to send me a very typical recipe for Christmas the moment she knew about the blog. She told me that, in order to be called a New Zealand pavlova, we cannot forget to put a lot of kiwi on top of that! She follows this recipe from the Chelsea Sugar web page (a very famous brand of sugar in New Zealand):
- 6 egg whites (at room temperature).
- 2 cups Chelsea Caster Sugar.
- 1 tsp vanilla essence.
- 1 tsp white vinegar.
- 2 tsp cornflour.
- 300ml cream, whipped.
- Fruit for decoration.
- Pre-heat oven to 110ºC bake (not fan bake).
- Line a baking tray with baking paper.
- In a large metal, ceramic or glass bowl (not plastic), beat the egg whites until soft peaks form.
Continue beating while adding the sugar a quarter of a cup at a time. The mixture should get glossier and thicker with each addition and this should take at least 10 minutes. Beat in the vanilla, vinegar and cornflour.
Spoon mixture out prepared tray into a dinner plate sized mound.
Bake for approximately 1 1/2 hours, until dry and crisp and it lifts easily off the baking paper. Cool on a wire rack.
When completely cool, place on a serving plate, swirl the top with the whipped cream and decorate with sliced or chopped fruit of your choice (as my friend Sarah says: a lot of kiwi!!)
- Tips: Older eggs work better as the white breaks down easier. Wipe the bowl beforehand with lemon juice to remove any greasy residue before beating the egg whites (grease affects the ability for the egg whites to form peaks). Caster sugar is needed as the fine crystal size traps and holds air – more air is trapped because there are more crystals.
Sent by: Sarah McGoverne