Nectarine and Raspberry Pavlova
Over a year ago
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Ingredients
- 3 Large Egg Whites
- 175g Caster Sugar
- 1 tsp. Cornflour
- 1 tsp. Vanilla Essence
- 1 tsp. White or Red Wine Vinegar
- 250g Raspberries
- 1 tbsp. Caster Sugar
- 300 ml Double Cream
- 2 Ripe Nectarines, Stoned and thinly sliced
Accompaniment
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Description
Valentine's Day
Method
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1
Preheat the oven to Gas 1-2, 130°C, 250°F, fan 110°C. Line a baking sheet with baking parchment and draw a 23cm circle in the centre
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2
Whisk the egg whites in a grease-free bowl until they form stiff peaks. Add half the caster sugar and whisk again until the mixture is thick and shiny. Mix the cornflour, vanilla and vinegar to a paste and fold into the eggs whites with the remaining sugar.
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3
Pile the meringue into the circle on the baking sheet , making a hollow in centre. Bake for about 11/4 -11/2hours or until pale brown but a little soft in the centre. Leave to cool
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4
To make the raspberry sauce, mash 100g of the raspberries with the caster sugar, stir until the sugar dissolves. Now push the mixture through a nylon seive to remove the pips. Chill until required.
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5
Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the remaining fruit. Serve within 1 hour of filling.
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