This is a simple kiwi Pavlova recipe, crunchy on the outside and marshmallow on the inside.
Have egg whites at room temperature. This gives a better volume when the whites are beaten.
Make sure the bowl is clean and grease free otherwise the egg whites will not beat to a good foam.
Use a cake tin to mark the 20 centimeter circle on baking paper.
Cooling the Pavlova in the oven helps keep it dry and prevent cracking. Sudden changes in temperature cause the Pavlova meringue to crack. Don’t fret too much if the Pavlova does crack. The cream will hide the cracks.
Thanks to Hansells for sharing this recipe.
4 egg whites
1 1/4 cups sugar
1 teaspoon DYC white vinegar
1 teaspoon Vanilla Paste
1 tablespoon cornflour
Topping: 300ml cream
1 tablespoon Vanilla Paste
125g dark chocolate