Ideal for summer garden parties, this Fruit Pavlova is a great show-stopper.
Serves 6
3 large egg whites
A pinch of salt
175g caster sugar
½ tsp vanilla extract
1 tsp white wine vinegar
1 tsp cornflour
300ml double cream
350g mixed fresh fruit - sliced kiwi fruit, peaches, strawberries or raspberries, or a mixture of two contrasting fruits.
Mint, to decorate
Preparation Time: 20 minutes. Cooking Time: 2 hours.
1. Use a pencil to draw an 18cm circle on a sheet of baking parchment and place upside down on a large baking sheet.
2. Whisk the egg whites with the salt in a grease-free bowl until holding in stiff peaks.
3. Add the sugar a spoonful at a time whilst still whisking.
4. Mix the vanilla extract with the vinegar and cornflour and whisk into the meringue.
5. Spoon the mixture onto the baking paper to form a base with an outer crown.
6. Place in the oven. CAST OVEN: place on the third shelf down in the simmering oven or oven on B1 setting. FAN OVEN: on B1/100°C/200°F, Bake for 1 ½ -2 hours until crisp on the outside but like marshmallow in the centre. Cover with foil if browning too much.
7. Remove from the oven and allow to cool completely.
8. Whip the cream until stiff and pile in the centre of the meringue. Top with the fresh fruit and decorate with mint leaves.
