Pavlova Classic Meringue
|Castor sugar||6 Ounce|
|Granulated sugar||1 Ounce|
|Lemon juice||1 Teaspoon|
Beat egg-whites and salt until stiff and dry; add castor (superfine) sugar gradually, beating well between each addition.
Make sure sugar is completely dissolved.
Mix together granulated sugar and cornflour (cornstarch), lightly fold into meringue with lemon juice.
This mixture will make one round, 6 to 7 in. It can also be used for 2 smaller ones, 4 to 5 in., and they can be arranged in tiers, as shown in colour picture.
To do this, mark prepared tray with 5 in. circle and another prepared tray with 7 in. circle.
Spread approximately 1/4 in. layer of mixture to fit each circle.
With remainder of mixture, pipe or spoon swirls round edges to form shell.
Bake in slow oven, Mark 2, 300°F., 30 to 45 minutes, cool in oven.
To assemble the 2-tiered pavlova (as shown in picture), when completely cooled, place larger shell on serving dish.
Spread over generous layer of whipped cream, then any fresh fruit or well-drained canned fruit.
Place smaller shell on top, fill centre with fresh or canned fruit.