Pavlova (da Ana Lúcia)

A receita original com 4 ovos e, ao lado, o equivalente para 6 ovos.

Ingredients

150 ml egg white (approximately 4 eggs) – 6 ovos – 250ml

1 cup (220g) caster (superfine) sugar – 367 g 
2 tablespoons corn flour (corn starch), sifted - 3 
2 teaspoons white vinegar  - 3

Method 

1. Preheat oven to 150°C (300°F).

2. Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18 cm round on a baking tray lined with non-stick baking paper.

3. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.

4. Decorate with your desired toppings.

Topping

Topping de maçã reineta caramelizada:

Corte a maçã reineta (1) em lascas, retire a casca. Numa frigideira, aqueça uma colher de açúcar mascavado escuro, junte 2 cubos de manteiga (1 clher d sopa) e meio copo de moscatel. Flameje o preparado até a chama apagar. Aguarde 2 a 3 minutos e tira a maçã do fogo.

E esta pronta para montar

E tambem a receita da layred cherry pavlova da foto @ http://recipes.coles.com.au/recipes/2403/layered-cherry-pavlova/