Chic & Country - - Savour -

For the meringue:

4 large egg whites

200 g gran­u­lated sugar 2 tsp corn­starch

1 tsp white wine vine­gar

For the fill­ing:

400 ml whip­ping cream 600 g mix of your favourite berries (black­ber­ries, blue­ber­ries, cher­ries, straw­ber­ries…)

3 tbsp ic­ing sugar Pre­heat oven to 150ºC.

In a clean large bowl with an elec­tric mixer beat the egg whites un­til soft peaks are formed, and then add sugar - a lit­tle at a time un­til stiff peaks form.

Fold in the corn­starch and the vine­gar and whip un­til well blended. Pre­pare a bak­ing sheet with parch­ment pa­per. Use a plate to trace a cir­cle on a bak­ing pa­per, and then fill the cir­cle with meringue. Make a small well in the mid­dle ready for the fill­ing.

Turn the heat down to 100ºC and bake for about 1 hour and 45 min­utes. When done, leave the meringue in the oven to cool com­pletely.

When you are ready to serve your pavlova, wash and drain the berries. Make the fill­ing. Whip the chilled cream un­til soft peaks form. Fill the meringue with cream, spread berries on a top of cake and fi­nally dust with ic­ing sugar.

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