Categories
 15Mins Prep Time |
 60Mins Cook Time |
 Skill Level |
people
Ingredients
- 6 Egg whites
- 300 grams Caster Sugar
- 1 tablespoon White wine vinegar
- 1 tablespoon Cornflour
- 400 grams Strawberries
- 400 grams Raspberries
- 4 tablespoons Icing sugar
- 200 grams Blueberries
- 400 millilitres Whipping cream
- 1 teaspoon Vanilla Essence
Cooking Instructions
- Heat the oven to 150C/130C/gas 2.
- Line a baking sheet with baking grease poof paper.
- Whisk the egg whites to stiff peaks.
- Add the sugar, 1-2 tbsp at a time, whisking between each addition until the mixture is smooth, thick and glossy.
- Whisk in the vinegar and cornflour.
- Add all of the meringue on to the grease proof paper until it resembles a circle and it looks like a victory sponge shape.
- Put the pavlova in the oven and bake for 1 hour. Turn the oven off, leave the door ajar and let the meringue cool completely.
- To make the sauce or what some chefs would call a coulis. Place 100g of strawberries also 100g of raspberries in to a small container.
- Add 4 tablespoons of icing sugar.
- With a hand blender, pure the fresh fruit and icing sugar until smooth. Place the mixture into a sieve to remove any seeds from the fruit.
- Softly whip the cream and vanilla essence.
- Top the meringue with the cream, the rest of the fruit.
- Last but not least add the sauce/coulis.