ok - yes there is a LO in this months Scrapbooking Memories Magazine with a photo of this yummy pav - very very very easy to make and so very yummy!!!
Enjoy - I will dress with cream, strawberries, blueberries and kiwi fruit :) and a few little m&m's :)
Mel’s Peppermint Choc Chip Pavlova
Here you go - it is really easy to make trust me!
just turn the oven off and let it cool in the oven - I make mine at night and leave it till the next morning
Eggs at room temperature
6 egg whites (at room temperature)
2 cups of caster sugar
2 tspn white vinegar
1 tspn vanilla essence
0.5tspn peppermint essence
1 tbspn cornflour
200gr chopped chocolate (I use the Nestle choc chips that don’t change shape when cooked!)
300ml whipped cream
Preheat oven to 140degrees celsius
Place egg whites in a large mixing bowl and whip with an electric beater until soft peaks form.
Gradually whisk in 1 cup of sugar and beat until the mixture is very stiff and glossy looking.
Gently stir through the remaining sugar, vinegar, vanilla, peppermint essence, cornflour and chocolate.
Line 2 baking trays with non stick paper and draw a circle on each about 20cm in diameter on each sheet.
Heap the mixture inside the circles and place in oven - after 5 minutes turn oven down to 120degrees celsius and bake for another 55 minutes (total of 1 hour cooking). Turn off oven and leave the pavlova to cool completely INSIDE the oven WITHOUT opening the door (otherwise it will crack and flop!)
Once cool place one layer on a serving plate - top with half the whipped cream place strawberries or any fresh fruit on top, place next layer on top and repeat
Now EAT YUMMO
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