To continue this month’s foodie theme, we’ve got a great recipe from our team member, Mel. While she borrows heavily from her Mum Terry’s recipe, Mel shuns the traditional topping of kiwi fruit, fruit salad and strawberries for a masterful fruit-of-the-forest with Flake chocolate topping. Often a staff favourite for our little McGrath team lunches.
Terry’s Pavlova (Mel’s Mum) with traditional topping
Meringue
• 2 x egg whites
• 2 x cups caster sugar
• 2 x teaspoons vanilla
• 4 x teaspoons vinegar
• 4 x tablespoons boiling water
• 2 x teaspoons baking powder
Traditional topping
• 1 x punnet strawberries
• 2 x kiwi fruit sliced
• 1 x large carton cream-whipped
• 1 x large tin fruit salad (Golden circle drained)
Melissa’s way (Fruit-of-the-forest)
• 2 x punnets Strawberries – cut in half
• 1 x punnet blue berries
• 1 x punnet raspberries
• 1 x punnet t blackberries
• 1 x large carton cream-whipped: whipped with a little icing sugar & vanilla
• 2 x Flake chocolate crumbled
Method
- Place egg whites and sugar in a large bowl, beat for about 7 minutes
- Add vanilla, vinegar & boiling water and beat until stiff
- Fold in baking powder
- Pile onto prepared large pavlova or pizza tray (I line with foil – do not have to grease – peels off easy when cooled)
- Bake in slow oven 250’F or 120’C for 2 hours
- I leave pavlova in oven when cooked to cool right down before I take it out.
When ready to serve, finalise the master piece by spreading the cream over and layering with the fillings of your choice mentioned above, or just let your creative side SHINE!