Printable Version
Berries cream pavlova
Ingredients
- 3 large British Lion egg whites
- 175g caster sugar
- 1 tsp cornflour
- 1 tsp vanilla essence
- 1 tsp white or red wine vinegar
- Filling:
- 300ml double cream
- 100g blueberries
- 150g strawberries, hulled and halved
Preparation time: 20 mins.
Cooking time: 90 mins.
Serves: 8.
A real summer special, packed with delicious fresh berries - and it's only 290 calories per portion!
Method
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Preheat the oven to 130C/250F/Fan 110C/Gas Mark 1/2. Line a baking sheet with baking parchment and draw a 23cm circle in the centre.
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 in the eggs with the remaining sugar.
Pile the meringue into the circle on the baking sheet, making a hollow in centre. Bake for about 11/2hours or until pale brown but a little soft in the centre. Leave to cool.
Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the fruit. Serve within 1 hour of filling.