Serves: 8 Prep: 20 minutes Cook: 1 ¼ hours
For almost a century, no real New Zealand feast would be without the classic Kiwi Pavlova, topped with lashing of cream and Sujon Blackcurrants.
4 large egg whites
225 grams castor sugar
2 teaspoons cornflour
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
450 grams frozen Sujon Blackcurrants
2 teaspoon cornflour
3 tablespoon caster sugar
300 ml double cream
200g crème fraiche
- Preheat the oven to 130°C.
- Line a baking sheet with non-stick parchment paper and draw a 23cm/9″ circle, turn the paper over and the circle should be visible from the other side.
- Put the egg whites into a large clean bowl and whisk until stiff. Gradually add two-thirds of the sugar a tablespoonful at a time, whisking between each addition. Mix the cornflour into the remaining third of sugar and add all at once and whisk until very stiff and glossy. Fold in the vanilla and vinegar.
- Scoop the meringue onto the prepared baking paper and push the meringue out to fill in the circle, creating a dip in the middle, flick the meringue into peaks or swirls around the edge.
- Bake in the oven for 1¼ hours or until firm and crisp around the edges. Remove from the oven and leave to cool. The meringue may very well crack and sink a little, transfer to a flat serving plate.
- While the meringue is cooking, put the blackcurrants into a pan with 3 tablespoons of water and gently bring to simmer, cook for 1-2 minutes until the juice just begins to run from the fruit and colour the juices.
- Blend the cornflour with 2 teaspoons of water, add to the pan and simmer until the juices have thickened. Turn the blackcurrants into a bowl to cool. When ready to assemble, whip the cream until softly peaking, fold in the crème fraiche then fold in half of the blackcurrants. Pile this onto the pavlova, gently spreading it to the edge, then spoon over the remaining blackcurrants and syrup… And there you have it a beautiful dessert!