A yummy pavlova topped with winter berries for a timeless classic look. Wow your family at the dinner table with this feast for the eyes. Once you've made a meringue, you'll make it time and time again, it's easier than it looks and it it cracks- don't worry, just cover it with cream.
Preheat the oven to 150°C (fan 130°C, gas mark 2). Line a flat baking tray with non-stick baking parchment and draw a 23cm/9inch circle in the centre.
Put the egg whites into a clean bowl and whisk until they form stiff peaks. Whilst still whisking gradually add the sugar one tablespoon at a time until the meringue is stiff, shiny and stands in peaks. Fold in the white wine vinegar and cornflour.
Spread this meringue mixture using a spatula onto the prepared baking parchment to form a big doughnut shape. Bake for 1 hour before switching off the oven and leaving the door slightly ajar until the meringue is completely cool.
While the meringue is cooling in the oven, it's time to make the creamy topping. Whip the cream, vanilla bean paste and icing sugar until stiff peaks are formed when the whisk is removed.
Once the meringue has fully cooled, spoon the creamy mixture to the top of the meringue generously. Arrange the red currants on the top of the cream and dust with icing sugar to decorate.
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