Summer berry pavlova

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Here’s what you need:

  • 4 Large Cavanagh Free Range Eggs (whites only!)

  • 225g of Granulated Sugar

  • 1 Teaspoon of Cornflour

  • 1 Teaspoon of Vanilla Extract

  • 1 Teaspoon of Vinegar

  • Whipping Cream

  • Summer Berries

Here’s how to do it:

  • Preheat your oven to 180 degrees

  • Use a large plate as a stencil, and trace around it on greaseproof paper

  • Using a stand mixer or electric whisk, beat the egg whites until they form soft peaks, then gradually add the sugar until a nice glossy sheen has formed. Now add the cornflour, vanilla, and vinegar and whisk in.

  • Spread your meringue around within the bounds of your circle, gradually increasing the height.

  • Reduce the heat to 150 degrees

  • Bake for 35 minutes, then turn off the heat and allow the meringue to cool completely while inside the oven before taking it out.

  • Top the cooled meringue with whipped cream, and finish with the berries of your choice.

  • Chill in the fridge for at least an hour before serving.