• 1ab5ce7677d5c7f36d27477ae8c1f05a

Mum's Pavlova

Mum's go to lunch dessert

Prep
Cook
Serves 6people
Ingredients
3
large fresh egg whites
175
caster sugar
for the topping
275
ml whipping or double cream, whipped
350
prepared mixed soft fruits, such as raspberries, strawberries and redcurrants
1
little icing sugar
vanilla extract (optional)
Directions
1.
Pre heat oven to 150 c.
2.
Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).
3.
When they're ready, start to whisk in the sugar, approximately 25 g at a time, whisking after each addition until all the sugar is in. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter.
4.
Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks. Now place the baking sheet in the oven, then immediately turn down the heat to 140°C and leave it to cook for 1 hour.
5.
Then turn the heat right off but leave the Pavlova inside the oven until it's completely cold. I always find it's best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out.
6.
To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top (stir in a couple of drops of vanilla extract and 1 tbsp icing sugar for vanilla cream), arrange the fruit on top of the cream and dust with a little sifted icing sugar. Serve cut into wedges.

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