To be baked & enjoyed when you’re lacking that extra motivation to clean the house, mow the lawn, or take out the rubbish…
Remember the song “A Spoonful of Sugar Helps the Medicine Go Down” from Mary Poppins? She sings that in “ev’ry job that must be done, there is an element of fun”; and “that ev’ry task you undertake becomes a piece of cake”. Well Mary Poppins had more than her magical umbrella going for her! While I can’t convince you that heaps of sugar is awesome for your health (nor should I!) sugar does, however, have the ability to give you a quick burst of energy. Perhaps just enough to get you through the house cleaning, the lawn mowing, and emptying the rubbish.. 🙂
“I’m so rumbly in my tumbly – time for something sweet!!” (The Adventures of Winnie the Pooh)
INGREDIENTS – MERINGUE BASE
- Caster sugar (2.5 cups)
- Egg whites (8)
- Butterscotch chips (1.5 cups, ground but not too finely)
- Vinegar (2 tsp)
- Cornflour (3 tsp)
INGREDIENTS – TOPPING
- Fresh cream (up to 1 litre) (yes it’s a lot, but who cares – just go crazy!)
- Vanilla Extract (1 tsp)
- Strawberries (1 punnet)
- Caster sugar (1/3 cup)
- Balsamic Vinegar (2 tbsp)
BAKING INSTRUCTIONS – MERINGUE BASE
- Preheat the oven to 180 degrees celcius.
- In a bowl, beat the egg whites until it turns into white waves and it’s stiff enough that you can flip the bowl over your head and none of it falls on your head!
- Beat in 2.5 cups of sugar into the bowl, putting in one spoonful at a time and making sure it’s mixed in well.
- Add the roughly ground butterscotch chips, vinegar, and cornflour – and gently fold it in until everything is mixed in.
- Mound the mixture into 2 fat circles on some baking paper, and use a spatula to smooth the sides and flatten the top.
- I think it’s yummier to have taller pavlovas rather than fatter pavlovas, but I’ll leave that decision up to you 🙂
- Put it in the oven, and then immediately turn the temperature down from 180 degrees celcius to 150 degrees celcius.
- After 1 hour, turn the oven off but leave the door ajar; and wait for them to cool down completely.
BAKING INSTRUCTIONS – TOPPING
- Put the strawberries in a bowl, and add 1/3 cup sugar and the balsamic vinegar. Carefully mix this into the strawberries with a spoon.
- In the meantime, add the cream and vanilla extract into a mixing bowl and whip the cream until soft peaks form and it’s not runny.
- When the meringue bases are ready, put one base on a nice platter and smother the top of it with 1/2 of the whipped cream. Then put the other meringue base on top, and smother that layer again with the remaining 1/2 of the whipped cream.
- Feature the strawberries nicely on top of the butterscotch pavlova, then ENJOY!
- Usually pavlovas are crunchy on the outside and more marshmallowy in the middle. This recipe makes a more meringue-like crunchy pavlova, which works yummingly well with the double layers of freshly whipped cream!