(serves 10)

This recipe will give you crisp on the outside, marshmallow in the middle, individual portion size pavs. Forget slowly pouring in the sugar – this all in one method is the way to go. It is important to use egg whites which are at room temperature as the sugar will dissolve more easily.


INGREDIENTS
8 (1 cup) egg whites
pinch salt
460g (2 cups + 4 tbsp) castor sugar
7g (1 tbsp) cornflour
1 tsp malt vinegar
1/2 tsp pure vanilla essence or extract
Vanilla Crème Fraiche
Poached Raisins in Dessert Wine


METHOD
Preheat oven to 100ºC. Lightly grease with baking spray or oil one or two low-sided trays and line with baking paper. Do not grease the baking paper.

Into a clean and dry bowl of an electric mixer place egg whites, salt, sugar, cornflour, vinegar and vanilla. Whisk for 25-30 minutes or till stiff peaks form, mixture appears satiny and no sugar granules are visible.

Using a large metal spoon, dollop 10 mounds of mixture onto tray(s), allowing 2cm between Pavlovas. Bake for 1 + 1/4 hours or till Pavlovas are still white but crisp on the outside.

Remove from oven and cool.

To serve: Place a generous amount (5 tablespoons) of Vanilla Crème Fraiche on each Pavlova and spoon 2 tablespoons Poached Raisins in Dessert Wine with spoonful of the syrup over the top.

Vanilla Crème Fraiche

(makes 500ml)

You will find vanilla sugar in many supermarkets now. Keep it in your pantry as an instant method of imparting full vanilla flavour to a sweet dish.

INGREDIENTS
250ml (1 cup) cream
250ml (1 cup) crème fraiche .
1 tbsp vanilla sugar


METHOD
Pour cream into a small bowl and whisk till it begins to thicken.

Add crème fraiche and vanilla sugar and whisk together till smooth and thick.

Use immediately or store covered in the refrigerator for a day.

Poached Raisins in Dessert Wine

(yields 760g)

This recipe makes more than you will need for 10 pavlovas. Store remainder in refrigerator to have on hand to serve with Greek yoghurt as a quick and simple dessert or add muesli for a sensational breakfast.

INGREDIENTS
500ml (2 cups) dessert wine (we use Pegasus Encore Noble)
200g (1 cup) sugar
peel of 1/2 orange
1 vanilla pod (cut in half lengthwise)
330g (2 + 1/2 cups) Jumbo Raisins (the raisins we use are a medley of luscious, multi-coloured, variously sized raisins available from Alison’s Pantry in New World supermarkets)


METHOD
Place wine and sugar into a small pot and place over a medium heat. Stir till sugar is dissolved and bring to the boil.

Add peel, vanilla pod and raisins. Stir to combine and return pot to the boil.

Reduce heat to a simmer and simmer for 10-12 minutes or till raisins are soft and liquid is syrupy and slightly reduced.

Remove from heat and pour through a sieve retaining raisins and syrup. Remove vanilla pod to use again.

Return syrup to the heat and simmer for a further 5-8 minutes to form a thick syrup. Add to raisins and store in refrigerator for up to 1 month.