September 29, 2017
Recipe Tamara Milstein-Newing
Whether you want to bake for afternoon tea, a dinner party, a dessert, or just because, Tamara Milstein-Newing’s pavlova recipe is sure to hit the sweet spot. First published in 1997, Tamara’s sought after cookbook, Bake Your Cake & Eat It Too, has been updated with new recipes and features innovative cakes from around the world.
• 4 large egg whites
• 220g superfine caster sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• whipped cream, to serve
• seasonal fruit, to serve
Preheat the oven to 150°C. Line a heavy baking tray with baking paper.
Using electric beaters, beat the egg whites on medium speed until soft peaks form, adding a pinch of salt. Begin adding sugar, a spoonful at a time, then increase the speed to high and continue beating until the mixture is thick and glossy.
Sift over the cornflour and add the vinegar. Fold into the egg whites using a spatula and very gentle strokes.
Pile the mixture onto the prepared baking tray and put in the preheated oven. Immediately turn the heat down to 130°C and bake for 1 hour. Turn oven off and leave meringue to cool overnight.
Before serving, top with whipped cream, passionfruit, berries, kiwi or other seasonal fruits of your choice.
Bake Your Cake and Eat it Too, New Holland Publishers RRP $29.99 available from all good bookstores or online newhollandpublishers.com