Pavlova
Intermed..
The best pavlova is crunchy on the outside, and chewy on the inside. Here’s our foolproof recipe
PREP IN
15 MIN
COOK IN
60 MIN
SERVE
6
Pavlova
Intermed..
PREP IN
15 MIN
COOK IN
60 MIN
SERVE
6
Introduction
The best pavlova is crunchy on the outside, and chewy on the inside. Here’s our foolproof recipe
Ingredients
- 4 egg whites
- 225g caster sugar plus an extra 1 Tbsp
- Pinch of salt
- 1 tsp cornflour
- 300ml double cream, whipped
- 100g strawberries
- 100g raspberries
- 100g blueberries
- 1 tbsp icing sugar, for dusting the fruit
- Mint leaves
Method
- 1. Cut greaseproof paper in a 25cm round. Place on a baking tray.
- 2. Whisk the egg whites adding a pinch of salt and slowly adding the sugar making sure to whisk the whole time. Whisk until the mixture forms stiff peaks.
- 3. Add the corn flour to the mixture (make sure its sifted). Whisk in gently.
- 4. Begin to spoon the meringue mix onto the cut out greaseproof paper. Bake in the oven for 1 hour or more until the meringue is firm. Once cooked remove the meringue and allow to cook. Remove the greaseproof paper.
- 5. Whip the double cream with tablespoon of caster sugar. Spoon over the top on the meringue and then arrange the berries or any fruit you wish on top. Dust with icing sugar and scatter some mint leaves.
- 6. Serve immediately
