Strawberry and raspberry pavlova
Serves: 8
Ingredients
- 6 egg whites
- pinch salt
- 350g caster sugar
- 2 tsp cornflour
- 1 tsp white wine vinegar
- For the filling:
- 600ml double or whipping cream
- 4-6 tbsp Kirsch or sherry
- 250g strawberries, hulled
- and sliced
- 250g raspberries
- icing sugar, for dusting
Method
- Draw two 20cm circles and a 15cm circle on greaseproof paper and place each on a separate baking tray.
- Place the egg whites and salt in a large dry bowl. Whisk until you are left with soft peaks when the whisk is removed.
- Slowly whisk in the sugar, continuing to whisk until the mixture is stiff and shiny.
- Carefully fold in the cornflour and vinegar.
- Preheat the oven to 180C/Gas 4.
- Spoon one-third of the mixture onto one of the 20cm circles, another third on the other 20cm circle and the remaining third onto the 15cm circle.
- On this smaller circle, build the mixture up into a bowl-shaped shell, swirling the meringue around the outside.
- Reduce the oven to 140C/Gas 1 and bake the meringues for 1-1¼ hours until delicately coloured.
- Turn off the oven and leave the meringues to cool down inside.
- Wash and dry the fruit. Put the cream in a mixing bowl, whip until soft peaks form and fold in the Kirsch or sherry.
- To assemble, peel the greaseproof paper off the bottom of the cool meringues.
- Place a 20cm meringue onto serving plate, spread one-third of the cream onto it and top with some of the fruit.
- Repeat with the other 20cm meringue.
- Top with the 15cm meringue, filling it with the remaining cream and fruit.
- Serve dusted with icing sugar.
