Pavlova Pudding
By: Anonymous
Published: Saturday, February 13, 2010 - 1:31am

Ingredients




caster sugar for sprinkling
4 lrgs egg whites
1 pch salt
t tsp caster sugar
225 grams caster sugar
teaspoon cream of tartar
1 level tbsp cornflour
teaspoon natural vanilla extract
1 teaspoon white wine vinegar (optional)
1 small fresh pineapple
300 mls whipping cream
2 teaspoons freshly chopped mint
50 grams bitter chocolate
fresh mint leaves to decorate

Preparation

1 Aga equipment:wire shell on third set of runners in simmering oven 2 Mark a 250mm circle on a large sheet of baking parchment laid on a baking sheet. 3 Sprinkle the circle lightly with caster sugar this makes it easier to remove the cooked pavlova. 4 Whisk the egg whites with a pinch of salt until they are really stiff start off gradually then increase speed for maximum bulk. 5 The age old trick to see when the egg whites are ready is to tip the bowl upside down over your head. 6 They should stay in the bowl... 7 Mix the sugar with the cream of tartar and mrnflour and gradually whisk half into the egg whites. 8 Whisk in the vanilla and vinegar then the remaining sugar. 9 Scrape the meringue from the bowl and spread it lightly over the prepared baking sheet using the circle to achieve a round pavlova. 10 Pull the meringue up into a decorative edge and make the centre slightly thinner than the edges. 11 Bake in the simmering ovenfor 3 to 4 hours until the pavlova is dry lightly browned and slightly cracked. 12 Cool on the paper on a wire rack. 13 Cut the skin from the pineapple and remove the core. 14 Whizz the flesh for just a few seconds to give a fresh pineapple crush. 15 Drain away the juicer and enjoy drinking them a perfect excuse for a pine colada! 16 Whip the cream until thick and floppy then fold in the pineapple and mint add a little sugar if necessary. 17 Pile the cream over the meringue on a large serving plate. 18 Melt the chocolate in a small bowl over a pan of water on the simmering plate. Scoop the melted chocolate into a paper forcing bag then drizzle it in sweeping lines across the pavlova forwards and back to make a kind of lattice. 19 Decorate with fresh mint leaves just before serving. 20 Serves 8