A fabulous looking dessert that tastes even better. An explosion of textures and flavours: a chewy-crisp top, soft marshmallow inside, crunchy around the edges and succulent summer fruits. Indulge in this delicious summer fruit pavlova recipe.
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Ingredients
- 6 free-range egg whites
- 350g caster sugar
- 2 tsp cornflour
- 1 tsp white wine vinegar
- pinch salt
- 600ml double cream, whipped until soft peaks form when the whisk is removed
- 250g strawberries, halved
- 250g raspberries
- 50g pistaschios, crushed for sprinkling
Method
- Preheat your Falcon multifunction oven (fan oven setting) or fan oven to 180 °C.
- Line two baking trays with grease proof paper.
- Whisk the egg whites and salt in a large clean dry bowl until they form soft peaks when the whisk is removed.
- Slowly whisk in the sugar and continue to whisk until the egg whites are stiff and glossy.
- Whisk in the cornflour and vinegar.
- Using a third of the mixture each time, spoon the meringue on to the grease proof paper in equal sized rectangular shapes.
- Reduce the oven to 140 °C and bake the meringues for an hour, or until the meringue is crisp on the outside.
- Switch off the oven and leave the meringue to cool down in the oven.
- To assemble the pavlova, place one of the meringue layers on to a serving plate.
- Spread one-third of the double cream onto the meringue and top with some of the strawberries and raspberries.
- Top with another meringue and spread another third of the cream onto the meringue and top with more strawberries and raspberries.
- Repeat the process for the final layer and sprinkle crushed pistachios over the top.
- Enjoy!