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Pavlova

Yields1 Serving

add your favourite fruits , or even put some hazelnuts in the mix . Make individual meringue nests it’s up to you

 3 egg whites
 175g caster sugar ( use glden if you have it , heck even use granulated if that's all you have )
 400g fresh strawberries ( or raspberries or use kiwis and passion fruit , use your favourites
 600g whipping or double cream or use a mix of 400g mascarpone and 200g natural fromage frais
 1 tspn vanilla extract
 1 dessertspoon caster sugar
1

Heat oven to 150C

2

Line a baking tray with greaseproof

3

Clean your mixing bowl with a wedge of lemon , this removes any grease

4

Now put the egg whites into a bowl and whisk them , you want stiff peaks

5

Gradually add in the sugar a tblspn at a time and whisk after each spoonful

6

Spoon out about a 1/3 of the mix onto the lined baking tray , you want a sort of circle about 7" in diameter

7

Now spoon blobs ( very technical ) of meringue on top all around the edge

8

Use a skeet and swirl the tops of each blob

9

Put it in the oven . Now turn the oven DOWN to 140C

10

Leave for 1 hour

11

Turn off the oven and leave your meringue in there until completely cold

12

About an hour before serving prep your strawberries. Using about a 1/3 of the strawberries make a coulis

13

to do this put 1/3 of the strawberries in a processor ( or bowl and use a hand blender) add the dessertspoon of sugar and whizz up

14

Pass through a sieve to remove the pips

15

Put the meringue on a plate

16

Whisk the cream or mascarpone and fromage frais with the vanilla

17

Pile it in the centre of the meringue

18

Top with remaining fruit and drizzle over the coulis

19

Toke small nests just put a cople of spoonfuls of meringue on baking tray for each one , swirl and cook as above