Let it snow


Sinterklass celebration, complete with presents, pavlova and lots of snow. 

Marshmallow Pavlova
4 egg whites
I cup castor sugar
1 dessert spoon cornflour
1 teaspoon vinegar

(Cornflour makes the outside dry and crisp, vinegar makes the marshmallow centre.)
Preheat your oven to 180C.

Beat egg whites until very stiff, then add half of the sugar. Beat until all of the sugar is dissolved (if you rub the mixture between your fingers no sugar granules should be felt). This takes about 5 minutes.
Add the remaining sugar 1 tablespoon at a time, beating between additions until
dissolved. This will take about 30 minutes. If the sugar is not dissolved it will melt during cooking and make your pavlova very sticky. Then, lightly fold in cornflour and vinegar with a spoon.

Spread a thick layer of cornflour on a tray covered in tin foil. Pile on your pavlova mixture. You can be traditional and make a circle, and pile your mixture up high, or you can be a bit more organic about it. The higher the pav, the more marshmallowy the centre. During cooking the mixture will rise and then fall, so the pavlova will have high sides and will sink in middle. Don't worry if the crust cracks, it all gets disguised at the end.

So, reduce your oven temperature to 130C, put the pav in and bake for 1 ¼ hours. Then turn off the oven and leave until morning. Number one rule: Don’t open while cooking, or for a least an hour after you've turned the oven off, or else you pav will totally collapse!

Cover with whipped cream and berries or kiwifruit just before eating.

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