The pavlovas:

  • 4 egg whites
  • 1 cup refined sugar
  • 2 teaspoons cornflour
  • 1 teaspoon vanilla
  • Juice of 1 lime

The filling:

  • 1/2 pint (1/4 liter) cold whipping cream
  • Icing sugar to taste
  • 1 28 oz (800 g) can Fruit Cocktail, well-drained

Serve with:

  • La Costeña Guava Paste – 24.7 oz Can

How to

Preheat the oven to 325°F (170°C). Beat the egg whites in an electric beater until they start to thicken, adding the sugar spoonful by spoonful until it is all used up.The egg whites should be stiff; then add the cornflour and lime juice, beating quickly.

Grease a non-stick baking tray and make si» heaps of meringue, with a space between each, and use the tip of a spoon to make a nest. Place in the oven and leave for 5 minutes. Turn the oven temperature down to 3OO°F (150°C) and bake for l hour. Turn the oven off and leave the meringues in the oven for at least an hour. Take the tray out of the oven, carefully remove the paper and serve.

Beat the cream with the icing sugar until very thick. Fill the pavlovas, first with a layer of Fruit Cocktail and then with a layer of whipped cream. Decorate with more fruit from the Fruit Cocktail.

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