The perfect pavlova

your recipes
The
perfect pavlova
A summer classic made for sharing
Summer fruit pavlova
Serves: 8 Takes: 1hr 30min (plus cooling)
n 4 large egg whites
n 225g caster sugar
n 2tsp white wine
vinegar
n 1tbsp cornflour
n 400ml double
cream
n 2tsp vanilla bean
paste or extract
(see Cook’s Tip)
n 600g summer fruit
of your choice,
such as raspberries
and strawberries
(hulled and
chopped),
blueberries,
redcurrants,
nectarines (sliced),
and cherries
n Icing sugar for
dusting
n Fresh mint sprigs,
to garnish
Cost per
serving:
92p
1 Preheat the oven to 150°C
(fan 130°C/gas 2). Line a large
baking sheet with baking paper.
Draw a 25cm circle in the centre of the
baking paper and turn over.
2 Using an electric mixer, whisk the egg whites
in a clean, dry bowl until they form stiff peaks.
Gradually add the sugar, 1tbsp at a time,
whisking continuously for 5mins or until stiff
and glossy. Whisk in the vinegar and cornflour.
3 Dab a small amount of the meringue in the
corners of the baking paper and stick to the tray.
Spoon the meringue onto the baking paper,
inside the circle, spreading out evenly. Make an
indent in the centre. Bake for 1hr or until crisp
on the outside. Turn the oven off and leave the
meringue inside until completely cooled.
4 Meanwhile, using an electric mixer, whisk the
cream and vanilla bean paste in a bowl until soft
peaks form. Spoon over the meringue then top
with the summer fruit of your choice. Dust with
icing sugar and garnish with mint sprigs. Serve.
COOK’S
TIP
Use a vanilla bean pod
instead. Simply split
open and scrape out
the seeds and add to the
cream in Step 4. Pop the split
pod into a jar with some caster
sugar for a tasty vanilla sugar!
YOURS EVERY FORTNIGHT 47
BY HAYLEY MERRICK. PIC: STOCKFOOD / PHOTOCUISINE