SUNDAY CUISINE>Banana pavlovas with custard and cream
Serves 4
3 egg whites
A small pinch of salt
175g (3/4 cups plus 2 tablespoons) caster sugar
1 teaspoon cornflour
½ teaspoon white wine vinegar
To serve
2 ripe passion fruit
2 small, ripe but firm sukali ndizi bananas
8 tablespoons thick custard or crème anglaise
8 tablespoons extra thick double (heavy) cream
Line a baking sheet with baking parchment paper. In a large bowl, whisk the egg with the pinch of salt until they form stiff peaks. Gradually whisk in the sugar to make a very stiff and shiny meringue. Whisk in the cornflour and vinegar.
Drop four large spoonfuls of the mixture on to the lined baking sheet, spread each one into a 10cm (4-inch) round and then make a slight dip in the centre with the back of a spoon. Bake in a pre-heated oven to 140˚C or 275˚ F/Gas Mark 1 for 45 minutes or until pale in colour and marshmallow like in the centre. Turn off the oven, leave the door ajar and the leave them to cool,
To serve, halve the passion fruit and scoop out the pulp with a teaspoon. Peel and slice the bananas and fold them into the custard. Put the mixture in the centre of each pavlova and spoon the cream on top. Scoop the passion fruit pulp over the cream and serve within five minutes.
