A few years ago, Wilbur announced “let’s bring back the pav!’
It was on.
He was lamenting the fact that the pav used to be a constant. He would go somewhere with his family, and the pav was always there. Sticky and gooey on the inside, with lashings of sugary whipped cream, fresh fruit, and the must have, peppermint crisp adorning the top.
Little did I know the “let’s bring back the pav” actually meant – “I’ll cook the first one (with your help Kyles) and then you do the rest……”. I have been steadily making pavs for EVERY festive function since!
It’s Australia Day coming up – and let’s face it – who doesn’t want a pav topped with goodness (note to self – ‘stock up on pepppermint crisps’).
The secret to the perfect pav is patience, and a whole lot of LOVE!
(ummmm – for those paleo-lovers out there – close your eyes!)
- 5 egg whites
- 1 cup superfine caster sugar
- 3 tsp cornflour
- 1 tsp white vinegar
- Lashings of whipped sugary cream
- Fruit of your choice (mango, strawberry and blueberry is out favourite)
- Peppermint Crisp – smashed in packet for easy sprinkling!
- Preheat the oven to 150’C
- Beat egg whites until peaks form
- [img src=”http://kylieclark.com/blog/wp-content/myimages/047-Mornington-Peninsula-photographer.jpg” width=”900″ height=”335″ class=”aligncenter size-full” title=”047-Mornington-Peninsula-photographer”]
- Gradually add sugar, and continue beating until the mixture is glossy (and you cannot feel any sugar granules when you rub mixture between your fingers)
- [img src=”http://kylieclark.com/blog/wp-content/myimages/048-Mornington-Peninsula-photographer.jpg” width=”900″ height=”335″ class=”aligncenter size-full” title=”048-Mornington-Peninsula-photographer”]
- Sprinkle cornflour over mixture, and fold through along with vinegar (use a spatula)
- Prepare your baking tray with a sheet of baking paper (stick the corners down with a dab of mixture)
- Pile the meringue mix onto the tray, in a circular shape (use the spatula to mould)
- Place in oven, and TURN DOWN THE HEAT to 100’C
- Cook for one hour
- Turn off heat, and allow meringue to cool in oven – usually a few hours (I leave the oven door open a little)
- Once cool, top with cream, fruit and peppermint crisp
- [img src=”http://kylieclark.com/blog/wp-content/myimages/049-Mornington-Peninsula-photographer.jpg” width=”900″ height=”675″ class=”aligncenter size-full” title=”049-Mornington-Peninsula-photographer”]
How do you cook your pav, and whats YOUR favourite topping?!