Nigella's pavlova (la pavlova de Nigella).

Each time I see Nigella Lawson baking this wonderful cake, I think I want to do it too.
Because, friends, Nigella is like us : if she can do it, we can do it !

So some days ago, while we were invited to friends, I decided to try it. And, believe me, this is even much more easier than simple meringues !

The only real difficulty is you have to build it at the last moment. You can't assemble it too early before your meal.
This is the reason why, my last picture is awful ! It was taken with my cell, during the evening and we were eating outside !

But, truly, if you hesitate to bake it, don't ! Please. Go. Be courgeous. You're a warrior. A winner. Make it.

Here's what you'll need for 8-10 persons :

• 4 eggs white
• 250 grammes of white sugar
• 1 pinch of salt
• 2 teaspoon of corn flour/cornstarch
• 1 teaspoon of white vinegar or lemon juice (I put the two of them on the picture)
• 1 teaspoon of vanilla extract

You'll need crème chantilly, perfumed with 1 tablespoon of brown rum.
And any kind of fruits. Mine was with strawberries, but you can use lychees, mango, raspberry, passion fruit...etc.

Your oven must be preheated at 180°C (350°F /Th 6)

Step 1 :

On a cooking sheet, draw a circle of 20 cm diameter or so. I used my kitchenaid bowl.

Step 2 : 

The meringue. Pour eggs and salt on your bowl and begin whisking. Begin on a low speed and little by little, increase it. 

Step 3 :

When your eggs white are almost beaten, add sugar spoon after spoon. Don't be too fast.

Keep on whisking until the meringue is shiny, pearly and your whisk will form a "bec d'oiseau", a bird beak.

Step 4 :

Now, you'll need a spatula. Give up the whisk. Add vanilla, vinegar (or lemon juice), cornstarch and stir very gently your meringue.

 

 

Step 5 :

Now, stick your cooking paper with a little bit of meringue, on a tray. It will prevent the sheet to slide.

Step 6 : 

Pour the meringue into the circle. She must be thick. Just work it quickly and gently. Don't worry if it's not perfect, that's not the goal of it.

Snowman's pooh ... Sorry... I've been traumatized by Winnie, I think ! 

Step 7 : 

In the oven, BUT TURN DOWN IMMEDIATELY THE OVEN TEMPERATURE AT 120°C (250°F /th4). 

It's the most important point of this recipe. 

Let cook for one hour.

The meringue will be crunchy outside with a marshmallow texture inside. 

Let it cool totally ! 

When it's done, turn it over, VERY GENTLY and just before serving, pour the crème chantilly and strawberries.

I was a little bit disappointed because she get broken. But she was sumptuous ! Such an easy recipe, light to end an heavy meal and ready to impress your friends. 

Bon appétit ! 

Recapitulative for 8-10 persons :

• 4 eggs white
• 250 grammes of white sugar
• 1 pinch of salt
• 2 teaspoon of corn flour/cornstarch
• 1 teaspoon of white vinegar or lemon juice (I put the two of them on the picture)
• 1 teaspoon of vanilla extract

You'll need crème chantilly, perfumed with 1 tablespoon of brown rum.

And any kind of fruits. Mine was with strawberries, but you can use lychees, mango, raspberry, passion fruit...etc.

Your oven must be preheated at 180°C (350°F /Th 6)

On a cooking sheet, draw a circle of 20 cm diameter or so. 

The meringue. Pour eggs and salt on your bowl and begin whisking. Begin on a low speed and little by little, increase it. 

When your eggs white are almost beaten, add sugar spoon after spoon. Don't be too fast.

Keep on whisking until the meringue is shiny, pearly and your whisk will form a "bec d'oiseau", a bird beak.

Now, you'll need a spatula. Give up the whisk. Add vanilla, vinegar (or lemon juice), cornstarch and stir very gently your meringue.

Stick your cooking paper with a little bit of meringue, on a tray. It will prevent the sheet to slide.

Pour the meringue into the circle. She must be thick. Just work it quickly and gently. Don't worry if it's not perfect, that's not the goal of it.

In the oven, BUT TURN DOWN IMMEDIATELY THE OVEN TEMPERATURE AT 120°C (250°F /th4). 

Let cook for one hour.

Let it cool totally ! 

When it's done, turn it over, VERY GENTLY and just before serving, pour the crème chantilly and strawberries.