INGREDIENTS:
- 4 egg whites
- 250g (9 oz.) caster sugar
- 1tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
FOR THE TOPPING
- 500g (18 oz.)strawberries, hulled and halved
- 200g (7 oz.)redcurrants, stalks removed
- 3 tbsp icing sugar
- 350ml (1.5 cups) double cream
DIRECTIONS:
- Heat oven to 150'C/130'C fan/gas | 300'F/265'F fan/gas
- Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
- When the meringue is cool, chop 100g (3.50 oz.) of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.
- Enjoy!!
|
|
