Pavlova - Serves 6-8
4 egg whites, room temperature
1 tsp white wine vinegar
250g caster sugar
1 tsp corn flour
1 tsp vanilla extract
150g mascarpone
600g mixture of fresh raspberries, strawberries & blueberries
200g double cream
3 tbsp icing sugar
Preheat the oven to 130°C fan oven 110°C gas mark 1.
Line a baking tray with baking parchment.
Make sure your eggs have been taken out of the fridge for a good hour before you start.
In a clean bowl, put the egg whites and with a hand mixer, whisk until they form stiff peaks, then whisk in the sugar, 1 tablespoon at a time, until the meringue looks glossy. Now whisk in the vinegar, corn flour and vanilla. Put spoonfuls of meringue on to the baking tray, and with the back of a spoon hollow out the middle so they look like little nests. Put into the oven and bake for about 1-11/2 hours. Turn the oven off and leave the meringue in the oven until it is completely cool.
In a separate bowl, put the mascarpone and double cream with the icing sugar and whisk until it forms soft peaks. Prepare the fresh berries, cutting the strawberries if large.
When the meringues are cold, spoon the whipped cream into the middle and scatter the fresh berries on top. Dust with some more icing sugar if liked.
Cooking with Rachel
Mail : rdechabert@hotmail.com
Tél : 06 30 52 91 75
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