Pavlova
Prep and cook time: 1 to 2 hours
Serves: 8
Ingredients
6 medium size egg whites
350g caster sugar (vanilla sugar is nice if you have any)
284ml carton double or whipping cream
2 x 250g punnets s 151f59b trawberries
2 x 125g punnets raspberries
Parchment or greaseproof paper
2 teaspoons vinegar
2 teaspoons corn flour
Method
Preheat the oven to 140°C, 275°F, Gas Mark 1.
Whisk the egg whites until very stiff, and then whisk in the sugar a teaspoon at a time (don't over whisk or it will go runny again). Blend the vinegar and corn flour (you don't have to use these if you don't have them, but by using them you will get a slightly chewy centre to the meringue) and fold into the mixture. Place the parchment paper on to one large or two smaller baking trays and divide the mixture on to the paper into two circles - I always put a plate (approximately 20cm), under the parchment paper, as a guide while I spread the mixture to make the circle, and then pull it out. Bake in the preheated oven for approximately 1 hour or until firm. Allow to cool and remove the paper carefully. Whip the cream, squash one punnet of strawberries and add it to the cream. Cut the rest of the strawberries in half and with the raspberries add to the cream, gently fold in. Simply sandwich the two meringues with the cream mixture just before serving.
Remember you can't add the cream too soon before serving as the cream melts the meringue.
Nutrition Info (per serving): 374 calories, 17 g fat.
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