Pavlova
From Cookipedia
This recipe is for an easy Pavlova and you can use either fresh or frozen fruit, but if using the latter, make sure you drain it thoroughly.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
For the meringue
- 4 egg whites (150g)
- 250g caster sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon cornflour
- 1 teaspoon vanilla extract
For the Chantilly cream
- 350ml double cream
- 70g icing sugar
- 1½ teaspoons vanilla extract
To finish
Mise en place
- Pre-heat the oven to 150° C (300° F - gas 2), [fan oven 130° C]
Method
For the meringue
- Using a dinner plate as a guide cut out a circle of baking parchment.
- Whisk the egg whites until they form stiff peaks.
- Whisk in the sugar, 1 tablespoon at a time, until the meringue looks glossy.
- Whisk in the vinegar, cornflour and vanilla.
- Spread the meringue on the circle of greaseproof paper, creating a crater by making the sides higher than the middle.
- Bake for 1 hour, then turn off the heat and let the pavlova cool completely inside the oven.
For the Chantilly cream
- Whisk all of the ingredients in a chilled bowl until it has thickened.
- Do not over-whisk or you will end up with sweet butter.
- Cover the bowl and keep in the fridge until needed.
To finish
- Using an ice cream scoop or spoon, arrange dollops of the Chantilly cream in a circle on the outer edge of the flat bit of the meringue base.
- Pile up the fruit in the gap in the centre.
- Sprinkle the cream with flaked almonds and serve.
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https://www.cookipedia.co.uk/recipes_wiki/Pavlova