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Summer Fruits Pavlova
•
4 medium sized egg whites
•
180g caster sugar
For the topping
•
300ml double cream
•
350g prepared fruit. Strawberries, raspberries, blueberries, mango and passion fruit
are all ideal—just choose your favourite combination. Look out for frozen fruits in your
local supermarket—ideal in the winter months when certain fresh fruits are not readily
available.
1. Preheat the oven to 120°C / 100°C (fan) / gas mark ½.
2. Line a baking sheet with a circle of baking parchment, measuring approximately
22cm in diameter.
3. Place the egg whites in a large bowl and using the twin beater attachment, whisk
for 40 seconds on speed setting 12 or until the whites are stiff enough to form soft
peaks. You should be able to turn the bowl upside down without the whites falling
out. Do not over whisk at this stage.
4. Add the sugar a tablespoon at a time, beating for 15 seconds between each
spoonful. The whites should be glossy and thick.
5. Spoon the whites onto the prepared baking paper to form a circle. Using the back of
a spoon lift small sections of the whites to form small peaks.
6. Place the baking sheet into the oven and cook for approximately 2 to 2½ hours. Turn
off the oven and leave the meringue inside until it has completely cooled.
7. You can also make the meringue the night before. As before, once the cooking time
is complete, turn off the oven and leave the meringue inside overnight until cold.
8. Place the cream into the beaker and whip using the twin beater attachment until
thick.
9. Top the meringue with the whipped cream and decorate with your chosen fruits.
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