By Matthew Luca
Wondering what to do with left over egg whites? who can refuse a good pavlova anyway.
Oodles of cream and crisp but gooey meringue, soo tasty.
Ingredients
6 egg whites
300g Caster sugar
1/4 tsp white wine vinegar
1 tsp vanilla essence
200ml double cream (whipped)
200g chopped strawberries
100g raspberries
50g blueberries
Method
Using a food mixer with balloon whisk or bowl and electric whisk, beat the egg whites until stiff peaks form, add the sugar, vanilla essence and white wine vinegar and whisk for a further 5 minutes until smooth and very firm.
Preheat oven to 130c. On a large baking tray lined with greaseproof/baking parchment, place the soft meringue on the middle, spread to form a round and make a well in the middle so that when cooked the cream can sit inside.
Bake in the oven for 1 hour, 30 minutes until firm but slightly soft in the middle. transfer carefully to a cooling rack.
When the meringue is completely cool spread the whipped cream around the middle of the pavlova, garnish with the fresh fruit.
Chefs tip; put a little of the soft meringue mix into a piping bag and make little nests, they take around 40 minutes to cook. why not try some spun sugar for decoration.
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