sum­mer pavlova

TAKES 1 HR 45 MIN, PLUS COOL­ING SERVES 6-8

Style at Home (UK) - - Contents -

Use sea­sonal fruity favourites for this yum pud

6 large egg whites 300g caster sugar 1tbsp corn­flour 1tbsp white wine vine­gar Few drops of vanilla ex­tract 450ml whip­ping cream 3 kiwi fruit 300g straw­ber­ries 200g blue­ber­ries 200g rasp­ber­ries

Few mint leaves, for dec­o­ra­tion Ic­ing sugar, for dust­ing

1 Pre­heat the oven to 150°c/130°c fan/gas 2. make sure all the uten­sils are grease free. Whisk the egg whites in a metal or glass bowl un­til stiff. add half the caster sugar, a tbsp at a time, whisk­ing in be­tween for a smooth, glossy meringue. Whisk in the rest of the sugar, corn­flour, vine­gar and vanilla. 2 draw a cir­cle (around 25cm in di­am­e­ter) on a piece of bak­ing parch­ment. Flip it over and spoon the meringue around the in­side of the line, keep­ing the mix­ture in a cir­cu­lar shape. 3 Spread some meringue into the mid­dle of the cir­cle, tak­ing care to keep the edges thicker. Bake in the oven for about 1hr, or un­til the meringue feels hol­low when tapped. turn off the heat and al­low it to cool in the oven. 4 Whip the cream to soft peak stage and spoon into the hol­low of the meringue. top with the pre­pared fruit. dec­o­rate with mint leaves and dust with ic­ing sugar just be­fore serv­ing.

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