Needless to say, the kids loved it and want me to make it again soon. I found it a tad too sweet but that's the thing with making a meringue - the sugar is critical to hold up the whisked egg whites. Cutting back on the sugar will cause the meringue to become rubbery.
The picture I took didnt turn out too well but here it is anyway.
This is the recipe for my very own version of a simple Pavlova.
4 egg whites
1 cup castor sugar
2 tsps Corn Flour
400 ml whipping cream
1 tbsp Icing Sugar
1 large can of Fruit Cocktail
Your choice of fresh fruits to decorate
Draw two 8" circles on Grease proof paper
Pre-heat oven to 140C
Whisk egg whites till stiff
Add sugar a little at a time while continuing to beat
quickly add in Corn flour
Pipe or spread egg white on to the two circles
Bake for about an hour or till crisp.
Remove greaseproof paper and let cook
* I prefer a crispy meringue all through rather than the traditional crisp outside and marshmallowy inside. To make it crisp all throuhg, bake a little longer and then let cool in the oven so it dries out.
Whip cream till stiff
Drain liquid from fruit cocktail and then add into cream mixture
Spread one meringue with the cream and fruit
cover with second meringue and spread remaining cream and fruit on top
Decorate with fresh fruit