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Recipes Desserts Pavlova

Pavlova

Covered with whipped cream and a generous heap of raspberries, this truly is the perfect summertime dessert!

Desserts

Ingredients

8 free range egg whites450g caster sugar250ml double cream3 tbsp icing sugar1 tsp vanilla extract350-400g summer fruit (strawberries, raspberries, blueberries)Icing sugar to dust

Method

Serves: 4-6

Preparation time: 10-15 minutes

Cooking time: allow 1 hour

1

Step 1

For the meringue, pre heat an oven to 150ºC. Put the egg whites in a clean bowl and using the hand mixer whisk until soft peaks are formed. Slowly add the sugar whilst continuously whisking. Once all the sugar has been whisked in carry on whisking on high for 7-8 minutes until the meringue is white glossy and smooth.

2

Step 2

Line 2 baking trays and divide the meringue between the 2 trays. Spread the blobs out into approx. 20 cm circles.

3

Step 3

Reduce the heat in the oven to 130ºC and bake the meringues for 1 hour. Turn the oven off and leave the meringues in the oven until they are completely cooled, before removing from the oven to set aside.

4

Step 4

To finish, whisk the cream with the icing sugar and vanilla extract until soft peaks are formed. Lay the first meringue down and pipe over some cream, then lay the second meringue on top. Pipe the remaining cream on top and decorate with the fruit. Finish off by dusting the pavlova with icing sugar.