SUMMER BERRY PAVLOVA WITH RASPBERRY COULIS

Prep time: 30 minutes

Cooking time: 1 hour 30 minutes

Difficulty: Moderate

6-8 servings

A real ‘show off’ that everyone will love!

Ingredients
Large egg whites4
Pinch of Salt
WHITWORTHS LIGHT SOFT BROWN SUGAR250g
Corn flour1 heaped tsp
White wine vinegar1 tsp
Vanilla extract1 tsp
Fresh raspberries150g
Fresh strawberries150g
Double cream, whipped to soft peaks300ml
WHITWORTHS ICING SUGAR3 tblsp
Raspberries200g

PREPARATION METHOD

Preheat the oven to 180°C / Gas Mark 4

Line a baking tray with baking paper. On the underside of the baking paper draw a circle approximately 15cm in diameter.
Whisk the egg whites to stiff peak stage. Add the WHITWORTHS LIGHT SOFT BROWN SUGAR a spoonful at a time, until fully combined and the meringue mixture is thick and glossy.
Add the corn flour, vinegar and vanilla extract and fold through the meringue until thoroughly mixed.

Spoon the meringue mixture onto the baking paper and using the circle as a guide; spread the mixture to fill the circle, smoothing the top.

Place the Pavlova in the oven and immediately reduce the temperature to 150°C / Gas Mark 2.

Cook for 1 hour 30 minutes. Turn the oven off and allow the Pavlova to cool with the oven door slightly ajar.

To make the raspberry coulis

Tip the raspberries  into a blender, blitz for a few seconds and then pass the mixture through a fine sieve, using the back of a spoon to push the sauce through.

When the meringue has completely cooled the Pavlova can be assembled.

Transfer from the baking paper onto a serving plate.

Spoon the softly whipped cream onto the meringue, scatter with the raspberries and slices of strawberry.

Pour over the raspberry coulis, decorate with WHITWORTHS ICING SUGAR and serve immediately.