Pavlova
This is a great dessert for summer BBQs. It is best made in advance, which leaves you plenty of time to enjoy your guests’ company on the night. The pinch of salt added to this recipe helps to make the meringue peaks glossy and stiff.
Meringue
4 Egg whites
250g caster sugar
2 tsp corn flour
Pinch of salt
1 tsp white wine vinegar
Few drops of vanilla essence
Filling
500ml Double Cream (whipped)
500g Selection of summer fruits
- Preheat the oven to 150ºC.
- Beat the egg whites and salt until the form stiff glossy peaks.
- Beat in the sugar a little at a time until stiff and shiny.
- Sprinkle over the corn flour white wine vinegar and vanilla essence and gently fold in.
- Spoon onto a piece of baking sheet to form a circle roughly 20cm round.
- Cook for about hour to two hours (depending on how crisp you like it)
- Turn the oven off and leave the meringue in it with the oven door ajar until completely cold.
- Load the double cream on top of the meringue and scatter with fruit.