Berries and Cream Pavlova
Serves: 8
Ready in: 60 mins +
Ingredients:
3 large free-range British Lion egg whites175g caster sugar
1 tsp cornflour
1 tsp vanilla essence
1 tsp white or red wine vinegar
[hd]For the filling[/hd]
300ml double cream
100g blueberries
150g strawberries, hulled and halved
method:
- Preheat the oven to 130C (Fan 110C)/250F/Gas 1/2. Line a baking sheet with baking paper and draw a 23cm circle in the centre.
- Whisk the egg whites in a grease-free bowl until they form stiff peaks. Add half the caster sugar and whisk again until the mixture is thick and shiny. Mix the cornflour, vanilla and vinegar to a paste and fold in the eggs with the remaining sugar.
- Pile the meringue into the circle on the baking sheet, making a hollow in centre. Bake for about 11/2 hours or until pale brown but a little soft in the centre. Leave to cool.
- Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the fruit. Serve within an hour of filling.
