This pavlova is made with the addition of boiling water, added to the mix in the bowl.. It is best cooked in a cake tin with a removable base. Photos to follow ! I have been making this for years, but this time made just 1/2 the recipe as the full recipe feed 12 easily.
4 egg whites
1 teasp. of corn flour
1 teasp. vinegar
1 teasp of vanilla
1 1/2 cups of caster sugar
4 Tablespoons of boiling water
Set oven at 160
In bowl of THM with butterfly place all the ingredients except the water.
Set time for 15 mins, and turn on speed to 4.
Immediately pour in the 4 Tablespoons of boiling water, and beat for 15 mins.
Prepare cake tin by spraying with Canola oil. place tin on oven tray.
After 15 mins. ( the mix will still be very slack), pour into tin.
Cook in oven at 160 for 15 mins., turn oven down to 125 and cook for another 1 hour and 45 mins.
Remove from oven and cool. Run a knife around edge and remove side of tin, leave on base.
Cover and fill as required.
This does not give as much marshmellow in the center as the conventional method, but I feel a satisfactory amount.
I will experiment a little more and see if I can improve this I would like the hear some feed back, and any innovations.