[Recipe & photo courtesy of Nicisme from Cherrapeno]
Summer Berry Pavlovas
Makes one large or 6 mini pavlovas
4 large egg whites
250g/8oz caster sugar
1 tablespoon cornflour
2 teaspoons vinegar
1/2 teaspoon vanilla extract
For the filling
300ml/10fl oz double cream
Summer fruits& berries of your choice – sliced if wanted
Using a clean, large bowl, whisk the egg whites until stiff.
Add the sugar, a tablespoon at a time, whisking until the meringue is very stiff.
Whisk in the cornflour, vinegar and the vanilla extract.
To make a large pavlova, pile the meringue onto a baking sheet that has been lined with non-stick baking parchment and spread into 23cm/9″ round. Hollow out the centre slightly with a spoon.
For mini pavlovas, spoon or pipe 6 small circles of meringue onto a lined baking sheet, indenting the middles.
Bake the meringue in a pre-heated oven 15oºC/300ºF/Gas Mark 2, for about 1½ hours. Cool, remove the baking parchment and place onto a serving dish.
Whip the cream until stiff, then fold in some of the fruit before spooning onto the meringue base. Decorate with the remaining fruit.
PS: I’d recommend piling on some mangoes and berries for a burst of wonderful & refreshing flavor.