A delicate meringue base with pillows of cream and bright fruits make the perfect pavlova.
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.
“THREE EAST STEPS TO THE PERFECT PAV”