Ingredients
9 large egg whites
600g caster sugar
1 tbsp cornflour
1 tbsp white wine or malt vinegar
TO ASSEMBLE AND SERVE
400ml double cream
75g icing sugar , plus extra to dust
2 tsp vanilla extract
250g mixed berries , plus a handful
extra for the top
Method
1. Heat oven to 120C/100C fan/gas ½. Draw
three circles, 20cm, 16cm and 12cm on baking parchment (a compass is really
good for this). Flip the paper onto baking sheets, so the pen is underneath.
2. Whisk whites until stiff peaks form on the
ends of the electric whisk. Tip in a quarter of the sugar, whisk back to stiff,
then repeat once adding the cornflour and vinegar, before folding in remaining
sugar. Spoon the mixture into the circles, shaping to fill, smoothing the
centre but leaving the edges rough. Bake for 30 mins then turn down to 100C/80C
fan/gas ¼ and cook for 1½ hrs more - they will peel away from the parchment
when done. Cool in oven with the door slightly ajar. Meringues will keep for 2
weeks in an airtight container.
3. Whip cream with the icing sugar and
vanilla, drop in the berries and fold just once or twice. Chill for up to 24
hrs until ready to assemble - the Pavlovas are best assembled no more than 1 hr
before serving.
4. Peel the meringues completely from paper
and stack on a serving plate, layering with cream. Arrange a few more berries
on top, then dust with icing sugar.
credit to : bbcgoodfood.com
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