Berries and Cream Pavlova

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Recipe by Cook Vegetarian
Serves 8
Ready in 60 mins +

Ingredients

  • 3 large free-range British Lion egg whites
  • 175g caster sugar
  • 1 tsp cornflour
  • 1 tsp vanilla essence
  • 1 tsp white or red wine vinegar

    • For the filling

  • 300ml double cream
  • 100g blueberries
  • 150g strawberries, hulled and halved

How To Cook

  1. Preheat the oven to 130C (Fan 110C)/250F/Gas 1/2. Line a baking sheet with baking paper and draw a 23cm circle in the centre.
  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 in the eggs with the remaining sugar.
  3. Pile the meringue into the circle on the baking sheet, making a hollow in centre. Bake for about 11/2 hours or until pale brown but a little soft in the centre. Leave to cool.
  4. Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the fruit. Serve within an hour of filling.
    5. www.eggrecipes.co.uk
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Berries and Cream Pavlova
  • Recipe by Cook Vegetarian
  • Serves 8
  • Ready in 60 mins +
    Ingredients
  • 3 large free-range British Lion egg whites
  • 175g caster sugar
  • 1 tsp cornflour
  • 1 tsp vanilla essence
  • 1 tsp white or red wine vinegar
  • [hd]For the filling[/hd]
  • 300ml double cream
  • 100g blueberries
  • 150g strawberries, hulled and halved
    How to Cook
  1. Preheat the oven to 130C (Fan 110C)/250F/Gas 1/2. Line a baking sheet with baking paper and draw a 23cm circle in the centre.
  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 in the eggs with the remaining sugar.
  3. Pile the meringue into the circle on the baking sheet, making a hollow in centre. Bake for about 11/2 hours or until pale brown but a little soft in the centre. Leave to cool.
  4. Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the fruit. Serve within an hour of filling.
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