by Hendrien Kruger

Papaya Pavlova



4 Egg whites at room temperature
Pinch of salt
225 gr Castor sugar
1 tablespoon of Maizena
1 teaspoon of Vinegar
1 teaspoon of Vanilla

450ml of Whipped cream
1 Neofresh papaya neatly cut into long slices
5 Beautiful roses




Prepare two swiss roll baking trays with baking paper
Sprinkle the pinch of salt on the egg whites to break the surface tension of the eggs
Blend the eggs to capture the air until the eggs reach the soft peak stage.
Add tablespoons of castor sugar gradually while still blending.
Fold the maizena, vanilla and vinegar into the mixture.

Divide mixture in two and form the two pavlovas with an indent in the middle.

Place in the oven at 160 degrees celsius for 5 minutes.
Reduce heat to 100 degrees and leave in the oven for two hours until crusty on the outside and marshmallowy on the inside.

Cool down and dress with whipped cream, papayas and flowers.