Pavlova with Summer Berries
Ingredients
4 egg whites, room temperature
2/3 cups of caster sugar
1 tablespoon of corn flour
2/3 cups of caster sugar
1 tablespoon of corn flour
Topping
250 ml fresh cream whipped until stiff with a tablespoon of caster sugar and a teaspoon of vanilla essence.
Summer berries
Method
In a clean dry bowl, with an electric mixer, beat the egg whites until white and frothy, while still beating add the sugar a tablespoon at a time beating altogether about 8 minutes or until the meringue is silky and shiny white and stiff peaks, fold in the cornflour at this stage.
Spoon or pipe any shape you like on a sheet baking pan lined with baking paper and bake in a preheated oven at 90°C for 2 hours. Remove and cool completely.
Top with whipped cream and berries and a few mint leaves.
To make a Berry sauce, simply take 8 fresh raspberries or strawberries and add a tablespoon of caster sugar and stir well, allow the sauce to sit for 10 minutes. Pour this sauce over the Pavlova.
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