Slow cooked pavlova – Local Matters

Winter means log fires, long nights and all the comfort food recipes one can think of. The long slow cooked recipes of our childhood are perfect on the weekend but for weeknights it is a bit more difficult. Working in the kitchen product industry for over 15 years it takes a lot to excite me but this year Mike and I have invested in a 3-in-1 multicooker, which is the latest version of what we knew in the 80’s as a crockpot. The biggest revelation came when I had an excess of eggs and experimented with a pavlova. I was skeptical but the result was fantastic and a great way to cook this iconic dessert without an oven.

Pavlova

6 egg whites
2 tsp. corn flour
1 ¼ cups castor sugar
1 tsp. vanilla extract
1 tsp. white vinegar

For best results, wipe the inside of the mixing bowl with a little white vinegar before beginning.

Whisk the egg whites until soft peaks form. Gradually add the castor sugar one tablespoon at a time, ensuring that it’s mixed well before adding the next spoonful. Mix until the meringue is thick and glossy and the sugar is dissolved. Add the cornflour, vinegar and vanilla extract and whisk until it is just combined. Line the base and sides of the slow cooker with baking paper. Pour in the mixture, carefully, so that is stays within the baking paper. Place a tea towel over the top of the slow cooker and then place the lid firmly on top. Cook on low for 1.5 hours. Turn off the slow cooker and then leave the meringue in there until it has completely cooled. Check it after an hour. If it feels slightly sticky to the touch, but firm underneath, it’s ready.