Pavlova

You can make pavlova with light brown sugar.  The cornflour and vinegar give a frothy light filling.  When making meringue, it is important that the bowl is dry and clean-but free from any soapy residue after cleaning and the egg white must be free from any egg yolk, otherwise the whites may not whisk and stiffen.

The roulade and pavlova pictured here were filled with Greek yogurt cream, apricots and caramel and topped with angel hair and caramel sauce. (the angel hair in this recipe was cooked and soaked in a brown sugar syrup to give it a caramel hue )

• 230g caster sugar (you can use light brown sugar too)
• 4 egg whites at room temperature (about 115g)
• 1tsp cornflour
• 1tsp white vinegar
• 1tsp vanilla extract (optional)

Preheat oven to  120
With an electric whisk, whisk the egg whites until stiff, then gradually add the sugar (about a table spoon at a time), whisking well in between each addition.

Finally add the vanilla,  cornflour and vinegar and whisk in briefly.

Pipe or spoon on to a tray lined with greaseproof paper, make individual or a large pavlova and bake for about 1 and half hours at 120C.

If making a roulade, spread half the mixture on to a tray lined with greaseproof and bake for about 40 minutes at 120C

When cool, spread with Chantilly cream or the Greek Yogurt cream (see recipes on this blog)

Fill with fruit of choice etc.

For the Roulade:

As for the swiss roll, with the greaseproof paper still attached, roll up the meringue onto its self from the short end and allow to cool.

Unroll when cold and spread with creme of choice, re-roll and decorate as desired.

topped with angel hair

Greek cream, Apricpts, Angel Hair and Caramel Sauce