Pavlova #3

This classic light-as-air meringue, topped with fresh whipped cream and
decorated with the fruit of your choice, was named in honour of Anna Pavlova,
the ballerina.

Servings: 4

Author:

Keywords:

Fruits [/ingredients/fruits/] Mixed fruit recipes [/ingredients/fruits/mixed-fruit/]

🧂 Ingredients

3 egg whites
a pinch of salt
9 oz caster sugar
1 tsp vanilla flavouring
1 tsp vinegar
10 floz fresh double cream
fresh strawberries

raspberries, kiwi fruit or canned passion fruit, drained to decorate

Instructions

1 Draw a 23-cm (9-inch) circle on nonstick paper and place on a baking sheet.
2 Whisk the egg whites with the salt until very stiff, then gradually whisk in the
sugar.
3 Beat until it forms stiff peaks again. Fold in the vanilla flavouring and
vinegar.
4 Spread the meringue mixture over the circle and bake in the oven at 140°C
(275°F) mark 1 for about 1 hour until firm.
5 Leave to cool. Then carefully remove the paper and place the Pavlova on a plate.
Whip the fresh cream until stiff then pile on to the meringue and decorate with
the fruit.

Pavlova #3

Keywords:

🧂 Ingredients

Instructions

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