Pavlova with Summer Berries

Pavlova with Summer Berries

Pavlova with Summer Berries
Looks gorgeous, tastes yummy - what more do you need for a summer dessert
Ingredients
  • 4 large egg whites, at room temperature
  • pinch of salt
  • 225 g caster sugar
  • 2 teaspoon cornflour
  • 1 teaspoon white wine vinegar
  • 4 drops natural vanilla essence
For the filling
  • 1 punnet strawberries
  • 1 punnet blueberries
  • 250 ml cream
  • rind of 1 orange
  • 1 vanilla pod
  • 30 g icing sugar
  • other seasonal berries to decorate if desired (for extra colour you can also add slices of kiwifruit)
Instructions
  1. Preheat the oven to 150°C (Fan-forced 130°C).
  2. Line a baking sheet with non-stick baking parchment and draw a 23 cm circle.
  3. Make the meringue in a large clean bowl. Whisk the egg whites and salt into stiff peaks. Slowly add the sugar, a third at a time, whisking well between each addition until the mixture is stiffened and shiny.
  4. Sprinkle in the cornflour, vinegar and vanilla, fold in gently with a metal spoon.
  5. Pile the meringue onto the paper circle and make a deep hollow in the centre. Put in the oven and reduce heat to 120°C (Fan-forced 100°C). Cook for 1½ to 2 hours, until pale brown but a little soft in the centre.
  6. Turn off the oven, leave the door ajar and cool completely.
To make the filling
  1. Whip the cream with vanilla seeds, icing sugar and orange rind until thick. Slice the fruit if necessary.
  2. Peel the paper off the pavlova and transfer to a plate. Pile on the cream mixture, put the fruit on top, garnish with mint sprigs and serve.

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