Basic meringue recipe
Enough for a medium-sized pavlova. I usually double the recipe to make a nice big pavlova for 8-10 people.
200 g sugar
4 egg whites
pinch of salt
pinch of cream of tartar
1 Preheat the oven to 110 ° C. Line a baking tray with baking paper.
2 Whisk the salt, cream of tartar and egg whites with an electric mixer to stiff peaks.
3 Pour in 45 ml (3 tbsp) of sugar and beat for about 1-2 minutes until the egg whites are gleaming white and forms stiff peaks.
4 Add the remaining sugar slowly, beating constantly until it is mixed. The egg whites should be thick and glossy with stiff peaks.
5 Scoop spoonfuls of the meringue in the center of the baking sheet. Form a large puffed circle with a slight dent in the middle with the back of a spoon.
6 Bake for 1-1 hours until the meringue is crisp and cooked through, but not discolored.
7 If it is too soft if you gently touch it with your fingertips you can turn the heat to 60 ° C and bake another half hour.
8 Switch off the oven and dry further in the hot oven until dry and crisp.
9 Let cool completely on a cooling rack.
10 Store meringues in an airtight container. Sprinkle a thin layer of sugar and line with baking paper.
Granadilla and almond roulade
Serves 6
1 basic meringue mixture
10 ml (2 t) cornflour (Maizena)
5 ml (1 t) white vinegar
Filling
15 ml (1 tbsp) icing sugar
500 g mascarpone cheese
another 250 g (1 cup) mascarpone
1 x 240g bottle PnP Finest Granadilla Curd (smear)
45 ml (3 tbsp) fresh granadilla pulp
50g flaked almonds, toasted
1 Preheat the oven to 180 ° C. Grease a baking tray with a little butter and line with baking paper; the paper should hang 10 cm over the sides.
2 Mix one basic meringue. Fold the cornflour and vinegar at the end into the mixture with a metal spoon.
3 Spoon the mixture into the prepared pan and spread evenly. Bake for 10 minutes or until the meringue is just beginning to color.
4 Put a clean cloth on a work surface and cover with a large piece of baking paper. Dust with icing sugar.
5 Turn the baked meringue out on the baking paper. Leave for 20 minutes to cool.
6 Mix the mascarpone and granadilla pulp.
7 Leave a margin of 2 cm open and spread the mixture evenly. Use the baking paper as a guide and roll it tightly. Sprinkle almonds on top and serve immediately.
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