Summer Berry Pavlova


I got begged to make this in a butchers in Edenderry so I decided to stick up the recipe. 
For the meringue
4 large egg whites at room temperature
pinch of salt
225g/8oz caster sugar
2 tsp corn flour
1 tsp white wine vinegar
4 drops of natural vanilla essence
For the filling
1 punnet strawberries
1 punnet of raspberries
250ml cream
2 handfuls of desiccated coconut
1 vanilla pod
1oz icing sugar
other seasonal berries to decorate
Method
Preheat the oven to 130°C/Gas 2
Line a baking sheet with non-stick baking parchment.
Make the meringue in a large clean bowl. Whisk the egg
whites and salt into stiff peaks. Slowly add the sugar, a third at a time, whisking
well between each addition until the mixture is stiffened and shiny.
Sprinkle in the corn flour, vinegar and vanilla, fold in
gently with a metal spoon.
Pile the meringue onto the paper circle and make a deep
hallow in the centre. Put in the oven and reduce heat to 120°C/Gas ½/Fan Oven
100°C. Cook for 1½ to 2 hours, until pale brown but a little soft in the
centre.
Turn off the oven, leave the door ajar and cool
completely.
To make the filling
Whip the cream with vanilla seeds, icing sugar and desiccated
coconut until thick. Slice the fruit if necessary.

Peel the paper off the pavlova and transfer to a plate.
Pile on the cream mixture, put the fruit on top, garnish with mint and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *