Donna Hay:

A del­i­cate meringue base with pil­lows of cream and bright fruits make the per­fect pavlova.

Sunday Tasmanian - Tassie Living - - TASSIE LIVING - with Donna Hay

Mas­ter this heav­enly dessert, which adorns a del­i­cate meringue base with pil­lows of cream and ruby red fruits. 225ml egg whites (about 6 eggs) 1½ cups (330g) caster su­gar 1½ tea­spoons white vine­gar 1½ cups (375ml) sin­gle cream 125g fresh rasp­ber­ries 1⅔ cups (250g) white cher­ries, stems in­tact ic­ing su­gar, for dust­ing

STEP 1 Pre­heat oven to 150°C. Place the egg­white in the bowl of an elec­tric mixer and whisk on high speed un­til stiff peaks form.

STEP 2 Grad­u­ally add the su­gar, 1 ta­ble­spoon at a time, wait­ing 30 sec­onds be­tween each ad­di­tion. Once all the su­gar has been added, use a spat­ula to scrape down the sides of the bowl and whisk for a fur­ther 6 min­utes or un­til the mix­ture is stiff and glossy. Add the vine­gar and whisk for 4 min­utes or un­til glossy and com­bined.

STEP 3 Pile spoon­fuls of the meringue onto a bak­ing tray lined with non-stick bak­ing pa­per and, us­ing a spat­ula, shape to form a 20cm round. Re­duce the oven tem­per­a­ture to 120°C and bake for 1 hour 30 min­utes or un­til dry and crisp to the touch. Turn the oven off and al­low the pavlova to cool com­pletely in the oven.

STEP 4 Place the cream in a medium bowl and whisk un­til soft peaks form. Place the pavlova on a cake stand or plate and top with the cream, rasp­ber­ries and cher­ries. Dust with the ic­ing su­gar to serve. Serves 10.





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