Berry Pavlova
Berry Pavlova
Summer in Australia wouldn't be summer without serving delicious pavlova for dessert. A simple and versatile recipe that is easy to adopt as your own using seasonal fruit in all its glory.
Ingredients
- 4 egg whites
- 1 tsp vinegar malt or white
- 1 cup sugar caster
- 1 dsp cornflour
- 300 ml cream double
- 1 punnet strawberries
- 1 punnet raspberries
Instructions
-
Beat egg whites until very stiff. Gradually add sugar beating until almost no sugar can be felt when rubbed between thumb and forefinger. Add vinegar then cornflour. With a pencil, trace the outline of a dessert plate on baking paper and place on a baking sheet. Pile meringue mixture in the middle of the circle. Cook in a very slow oven (150°C)for 15 minutes then turn the oven down to 120°C for 1 hour and 15 minutes. At the end of the cooking time turn off the oven and leave the pavlova in the oven overnight. Don't worry if the meringue cracks, this is normal. When perfectly cool, cover the pavlova with double cream and berries that are in season. I used raspberries and strawberries for a rich red berry look but mixed berries look lovely. It is also nice to dress the pavlova with passionfruit or a little melted chocolate drizzled over the top.
Recipe Notes
I used raspberries and strawberries for a rich red berry look but mixed berries look lovely. It is also nice to dress the pavlova with passionfruit or a little melted chocolate drizzled over the top.