Jo Pratt's Festive Pavlova
Over a year ago
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Ingredients
- 4 large egg whites
- 225g (8oz) caster sugar
- 1 tsp cornflour
- 1 tsp lemon juice
- ½ tsp vanilla extract
- Sunflower or vegetable oil, for brushing
- 300ml (10fl oz) double cream
- 2 kiwi fruit, peeled and cut into wedges
- 1 small bunch of seedless white grapes, halved
- 100g (3 ½ oz) redcurrants
- 100g (3 ½ oz) raspberries
- 50-200ml (5-7 fl oz) raspberry sauce/coulis
Accompaniment
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Method
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1
Preheat the oven to 140C/120C fan/gas 1. To make the meringue, whisk the egg whites with an electric hand whisk until they form soft peaks. Add half of the caster sugar and continue to whisk for a couple of minutes.
Add the remaining sugar, cornflour, lemon juice and vanilla extract. Whisk until you have a firm, glossy and super-creamy consistency.
Place a piece of parchment paper on a baking sheet and lightly brush with the sunflower or vegetable oil. You can now either pipe or spoon a circle of the meringue mixture, approximately 22cm (9in) in diameter with a raised edge.
Bake in the oven for 45 minutes until the outside is crispy but not coloured. Turn off the oven and leave to cool with the door slightly open.
When the meringue has cooled, carefully peel away the paper. Put in an airtight container and place in the freezer for up to 1 month.
When you are ready to serve your pavlova, remove from the freezer and place on a serving plate to defrost at room temperature for about 1 hour.
Whisk the cream until it forms soft peaks and fold in half of the fruits. Spoon into the centre of the meringue and then decorate with the remaining fruits and sauce/coulis.
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