Thursday, 16 August 2007

Fresh Fruit Pavlova

The piece you can see with only grapes on, is for my fuzzy teenager daughter who refues to eat blueberries & raspberries. Kids huh?

4 egg whites
250g caster sugar
2 tsp cornflower
2 tsp white vinegar
2 tsp vanilla essence
Pre-heat oven to 170c (fan)
Whisk egg whites in a very clean bowl (If the bowl is just a little bit greasy, your meringues will flop!) until soft silky peaks form
Add sugar a tablespoon at a time, whisking as you go
Add cornflower, vinegar and vanilla essence
Whisk until all incorporated
Spread mixture onto a baking sheet lined with parchment.
It should make about a 21” circle
Put in oven and turn it down to 140c(fan) for 1 – 1 ¼ hours until dry and crisp
Turn off heat and open door, allow to cool completely
When ready to serve, invert on to a serving plate and fill with whipped double cream (I added 2 tbps of icing sugar for that extra special touch.
Top with fresh fruit.


Marie said...

I love Pavlova. I think my favourite fruit to have on it is peaches, with raspberry sauce of course. Does that make it a Peach melba pavlova? hmm... probably!

Tulip said...

Thanks for your comment Marie. I loved this one, with blueberries, raspberries and grapes, strange combo but that's all i had in the fridge!