Pavlova… it has been and always will be an all time favourite. It has to be the best way to use up any leftover egg whites, and we had 3 sitting in the fridge after our carbonara feast. This recipe will serve 5 -6 people.
- 3 egg whites
- 175g of sugar (you will actually have to measure this as it’s important to get the ratio right)
- 1tsp of cornflour
- 1tsp of white wine vinegar
- 4 tbsp of double cream
- 1 heaped dessertspoon of icing sugar
- 1tsp of vanilla essence
- fresh fruit, I used peaches, blueberries, strawbs and passion fruit
Heat your best friend up to 150 degrees. Then All you have to do is tip your egg whites into your mixer and whisk on quite a high speed until it looks a bit like a cloud. Then add the sugar. It is ESSENTIAL that you add the sugar slowly, 1 dessertsoon at a time. Once it is all combined the mixture should have turned shiny and much glossier and will be extremely stiff.
Line a baking tray with greaseproof paper and then tip on the meringue mix. Using a spatula, shape into a nest shape with higher sides and a dipped middle, creating interesting peaks as you go.
Whip your cream along with the icing sugar and vanilla. Taste and add more sugar if you are that way inclined.
Dice up your fruit…
Dollop the cream mixture into the centre of your meringue nest and then top with fruit. Don’t worry about cracks, it’s appeal lies in the rusticity. This is just perfection on a plate and makes the ideal summer dinner party pud.