SUMMER FRUIT PAVLOVA
SERVES FOUR
INGREDIENTS
4 egg whites
a pinch of salt
225g (1 cup) caster sugar
5ml (1 tsp)
cornflour
15ml (1 tbsp) rose water
300ml (1 1/4 cups) crème fraiche, or double cream, whipped
450g (4 cups) mixed soft fruits, such as blackberries, blueberries, redcurrants, raspberries or loganberries
10ml (2 tsp) icing sugar, sifted
- Preheat the oven to 140 degrees C. Cut out a 25cm round of grease proof paper and place on a baking sheet
- Whisk the egg whites with a pinch of salt in a spotlessly clean bowl until white and stiff, but not crumbly. Slowly add almost all of the sugar. Whisking all the time until the mixture forms stiff, glossy peaks.
- Sift the cornflour over the meringue mixture, then add the rest of the sugar and whisk briefly to combine
- Spoon the meringue on to the grease proof paper round, making a slight indentation in the centre and soft crests around the outside
- Bake for 1 - 1 1/2 hours until the meringue is firm, checking frequently after 1 hour to prevent the meringue overcooking and turning brown
- Allow the meringue to cool, then carefully peel off the greaseproof paper from the base. Transfer the meringue to a serving plate
- To make the filling, mix the creme fraiche or whipped cream with the rose water and spoon into the centre of the meringue. Pile the soft fruits on top and dust with icing sugar. Serve at once.