SUMMER BERRY PAVLOVA WITH RASPBERRY COULIS
A real ‘show off’ that everyone will love!
|Large egg whites||4|
|Pinch of Salt|
|WHITWORTHS LIGHT SOFT BROWN SUGAR||250g|
|Corn flour||1 heaped tsp|
|White wine vinegar||1 tsp|
|Vanilla extract||1 tsp|
|Double cream, whipped to soft peaks||300ml|
|WHITWORTHS ICING SUGAR||3 tblsp|
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.