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Pavlova

Ingredients

Meringue
- 3 egg whites
-175g caster sugar
- 5ml cornflower
- 5ml vinegar
- 2.5ml vanilla essence
Filling
- 2 passion fruit
- 2 kiwi fruit
- 225g strawberries
- 100g black grapes
-225 fresh pineapple
-300 ml double cream or greek yogurt and double cream, mixed.

1. Line a baking sheet with non-stick baking parchment.

2. To make the meringue, whisk the egg whites in a large bowl until stiff. Whisk in the sugar a third at a time, whisking well between each addition until stiff and very shiny. Fold in the cornflower, vinegar and vanilla essence.

3. Pile the meringue in a 23cm round onto the baking sheet, making sure there is a substantial hollow in the center.

4. Bake at 130c (250F) for 75 to 90 minutes or until pale brown and dry but a little soft in the center; press lightly with a finger to test. Leave to cool slightly, then peel off the paper. At this stage the meringue will probably crack and sink a little.

5. T make the filling, halve the passion fruit and scoop out the pulp. Peel and slice the kiwi fruit. Halve the strawberries. Slice the pineapple, discard skin and core, and chop the flesh. Whip cream until thick and, if using, mix with the yogurt. Spoon onto the Pavlova and top with the fruit. Serve as soon as possible.