Pavlova with new season strawberries and raspberries
Simple but also a showstopper. Pavlova is a crowd pleaser and the perfect way to use up egg whites from making homemade pasta (recipe coming soon!). We have used a selection of berries to top ours but you can get creative with whatever fruit you fancy.
Ingredients:
For the meringue
- Four large egg whites
- 250g of caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 1 tsp vanilla essence
To top
- 500ml of double cream
- 1 tsp vanilla essence
- 2 tbsp of icing sugar
- 1 punnet of strawberries
- 1 punnet of raspberries
- 1/2 punnet of blueberries
Method
- Heat oven to 150C/130C fan/gas 2
- Using a pencil draw around a medium-sized dinner plate
- Whisk 4 egg whites either with a stand or hand mixer (if you don't have these you can do by hand) until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
- Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
- Bake for 1 hr, then turn off the heat and let the meringue cool completely inside the oven.
- Whisk the cream with the icing sugar and vanilla, then spread over the meringue and top with your fruit of choice.
- Tags: Berries
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