Ingredients:8 egg whites
430g (2 cups) caster sugar
1 tbs cornflour
2 tsp white vinegar
480g (2 cups) 99 per cent fat free vanilla custard
2 x 150g ctns Vanilla Creme Fruche
4 gold kiwifruit, peeled, thinly sliced
8 strawberries, washed, hulled, halved
2 passionfruit, halved
Leave a border when adding the custard in imprint 4 – it will spread to the edge when topped with another meringue disc.
You can prepare to the end of route 3 up to 1 day on. Layer between sheets of non-stick baking paper in an airtight container. Continue from stride in keeping with 4, 1 hour before serving.
Novelty: Banana pavlova torte: Replace the vanilla custard with banana custard and replace the strawberries with bananas, peeled, thickly sliced.
Preheat oven to 160°C. Sell out 3 baking trays with non-stick baking tabloid. Draw a 22cm disc on each piece of legal papers.
Use an electric beater to beat the egg whites in a dust, dry bowl until soft peaks fabric. Gradually add the sugar, 1/4 cup at a however, until the sugar dissolves and the mixture is thick and false. Beat in the cornflour and vinegar.
Spoon the meringue mixture evenly among the prepared discs and smooth the surfaces. Bake, swapping the trays halfway through cooking, for the duration of 35 minutes or until the meringues are crisp and dull. Turn oven incorrect. Leave meringues in oven, with the door ajar, to cool in toto.
Assign 1 meringue disc on a serving platter or cake continue. Spread half the custard over the focus, leaving a 2cm bed. Repeat with another meringue disc and the remaining custard. Top with the remaining meringue disc. Spread with the Fruche. Arrange the kiwifruit and strawberries on first. Spoon over the passionfruit pulp to serve.
Prepare time:40 min.
Cooking obsolete:35 min.