Whoa, it's been over a week since I last dribbled on here. November, December is what is known in the Johnston-Namenyi household as the "birthday months". All three of us are born really close together as well as my Mumsy so it's always a blur of homemade cards, presents, and most importantly cake. My mum is usually the cake maker, but living a whole 8 hours drive from her meant I had to do it myself. This year I decided to give the good ol' pavlova a crack. Using mums fail safe Coconut Pavlova recipe they turned out perfect. So for a crappy cook like me to pull this off I thought it was good enough to share
Mumma's Coconut Pavlovas
Ok guys these make 6-8 individual Pavlovas, they are quite large but I'm not complaining
*Incoming Message From The Big Head * Make sure your mixing bowl and beaters are clean as a whistle and free from fat and grease. If these guys are on your equipment your egg whites will not foam.
6 eggs at room temperature (also use old eggs, do not use the fresh ones that Henny Penny just pushed out. The supermarket ones should be fine) Pinch of Salt
375g of Caster Sugar
2tsp of Cornflour
1tsp of White Vinegar
100g of Desiccated Coconut
1tsp of Vanilla Extract
To Serve- 300ml Cream, Whipped Fruit, whatever is in season or your heart desires
1. Preheat oven to 160 degrees celsius, and line a baking tray with paper
2. Separate the eggs and place the whites into your mixing bowl
3. Add the salt and sugar to the whites and beat for 10mins until shiny and thick. Beat in vinegar and cornflour for a few seconds, than quickly and lightly fold in the coconut
4. Next it's time to spoon big dollops of mixture onto the lined baking tray. The thicker you make your dollops the more marshmellow-like they will be. If you like them chewy then thin out your blobs.
5. Bake your bases for 10mins then turn your oven down to 130 degrees, and bake for a further hour, until the shell is crisp to touch
6. Turn the oven off and leave the pavs in the oven for an hour. Yes, leave them alone! If you don't want to eat all of them you can store the bases in an air-tight container for a week or you can freeze them.
7. Lastly stick that whipped cream on top along with your fruit and eat.