Pavlova

Pavlova


Ingredients

  • 125g Egg Whites
  • 188g Caster Sugar
  • 1 teaspoon Cornflour
  • 1 1/2 teaspoon White Wine Vinegar
  • 200g Craigie's Fresh Raspberries
  • 200g Craigie's Fresh Strawberries
  • 350ml Double Cream
  • 3 tablespoons Icing Sugar

Method

 

  • Heat oven to 150C/130C fan/gas 2.
  • Beat the egg whites until they are firm with stiff peaks and have a nice shine.
  • Fold in the sugar, vinegar, and corn flour slowly and gently into the egg whites.
  • Once all the ingredients are mixed in, the meringue mixture is ready for piping.
  • For each Pavlova use 1 large serving spoon of mixture and spoon the mixture on to the tray.
  • Once the meringues mixture has been spooned onto the tray, pipe a further layer of mixture around the top of each meringue to create an edge around so that the sides are higher than the middle.
  • Put the tray of meringue mixture in the oven then turn the oven off immediately.
  • Leave the oven doors closed for 30 minutes then open and leave the meringue mixture inside the oven for 6-7 hours overnight.
  • Whip double cream until thick and add icing sugar and mix through
  • Place cream on top of one pavlova with some sliced strawberries and raspberries and then place second pavlova on top.
  • Add more cream to the top and decorate with raspberries and strawberries.

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