Summerfruit Pavlova

Summerfruit Pavlova

Serves 8

Ingredients

Pavlova

  • 150g egg whites (about 5 medium eggs)
  • 300g caster sugar
  • 1tsp cornflour
  • 1tsp vanilla essence (or 1/2 a vanilla pod)
  • 1tsp white wine vinegar 

Topping

  • 300ml double cream
  • selection of summer fruits
  • icing sugar, to dust

Method

  • Heat the oven to 130C/Gas Mark 2.
  • Line a tray with baking parchment.
  • Make sure your mixing bowl and utensils are scrupulously clean and free from grease. I use lemon juice to clean mine prior to using. 
  • Whisk the egg whites with a mixer until they form stiff peaks, then slowly whisk in the sugar, one tablespoon at a time until the meringue mixture looks shiny. 
  • Slowly whisk in the vinegar, cornflour and vanilla.
  • Spread the mixture into a circle (about the size of a medium plate) making a dip in the middle. 
  • Bake for 1 hour, then turn off the heat and let the pavlova remain in the oven until completely cool. 
  • Whip the double cream until stuff and place onto cold meringue. 
  • Add the fruit and dust with icing sugar. 
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