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- Mum's pavlova
Mum's pavlova
-
6 serving
Prep time:
Cook time:
Serves: 6
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Ingredients
- 3 egg whites
- 1 pinch salt
- 250g caster sugar, plus extra for the raspberries
- 1 tsp vanilla extract
- 1 tsp vinegar
- 300ml fresh double cream
- 250g fresh strawberries, sliced
- 250g fresh raspberries (optional)
- 400g frozen raspberries , mixed with 2 tbsp caster sugar then left to defrost (optional)
Method
Step 1
Draw a 23cm/9 inch circle on non-stick paper and place it on a baking sheet and preheat the oven to 140°C/120°C fan/gas mark 1.
Step 2
Whisk the egg whites with the salt until stiff, then gradually add in the sugar. Keep whisking until you form stiff peaks (Mum used to check they were stiff enough by holding the bowl upside down. If they don’t move, they’re ready). Then, fold in the vanilla flavouring and vinegar.
Step 3
Spread the meringue mixture over the circle on the non-stick paper and bake for an hour, until firm.
Step 4
Turn the oven off and leave the meringue in there for another ½ hr. This was Mum’s trick – which I always do – and I believe it’s the key to a perfect meringue.
Step 5
Remove from the oven and leave to cool before peeling away the paper with care! Place the meringue on a serving plate.
Step 6
Whip the cream until stiff, then pile on top of the meringue and decorate with the fruit. I strain the defrosted raspberries, put them in the centre, then arrange the fresh fruit on and around the top.
Shop the ingredients
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Ocado Raspberries 150g
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OfferNow £5, was £6.25LIFE 1m+
Taylor & Colledge Organic & Fairtrade Vanilla Bean Extract 100ml
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Ocado Strawberries 600g
600g£3.40
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Sarson's Distilled Malt Vinegar 568ml
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