Pavlova

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.

Pavlova

Servings:	Serves 6
Calories per serving:	454
Ready in:	3 hours, 30 minutes (including cooking time)
Prep. time:	2 hours, 30 minutes (including cooling time)
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	4th December 2016

Best recipe review Wow Julia 5/5 You went to work on this one! Jerry, aka Chef)

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
• 500g soft fruit, washed and stalks removed
• 20g Flaked almonds

Mise en place

• Pre-heat the oven to 150° C (300° F - gas 2), [fan oven 130° C]

Method

1. For the meringue
2. Using a dinner plate as a guide cut out a circle of baking parchment.
3. Whisk the egg whites until they form stiff peaks.
4. Whisk in the sugar, 1 tablespoon at a time, until the meringue looks glossy.
5. Whisk in the vinegar, cornflour and vanilla.
6. Spread the meringue on the circle of greaseproof paper, creating a crater by making the sides higher than the middle.
7. Bake for 1 hour, then turn off the heat and let the pavlova cool completely inside the oven.
8. For the Chantilly cream
9. Whisk all of the ingredients in a chilled bowl until it has thickened.
10. Do not over-whisk or you will end up with sweet butter.
11. Cover the bowl and keep in the fridge until needed.
12. To finish
13. 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.
14. Pile up the fruit in the gap in the centre.
15. Sprinkle the cream with flaked almonds and serve.

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