Summer fruit Pavlova

Depending if your a Kiwi or an Aussie the Pavlova was invented in New Zealand or Australia in the 1926. It was named after visiting ballerina Anna Pavlova of the Russian ballet and the light white swirls of the meringue were said to have been inspired by the movements of the graceful Prima Ballerina as she danced on stage. One thing is for sure, there are few deserts you can make easily that look as fancy as Pavlova.

The trick to making the perfect Pavlova is to be brave and trust the heat of your oven to slowly bake your meringue and resist the temptation to check if its set every ten minutes.


For this you will need the following:

1 cup (200 grams) superfine (castor) sugar
1/2 teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)

Topping:

1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated white sugar (or to taste)
1/2 teaspoon pure vanilla extract

Fresh fruit - strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, kiwi or other fruit of your choice (I've kept it simple this time with just strawberries and blueberries)

Step 1


Separate the whites of 6 medium sized eggs (Freeze the yolks for another day) Make sure your bowl and whisk are clean and free of grease.

Step 2



In a food processor or mixer beat the egg whites until they form soft peaks, then slowly add the castor sugar one table spoon at a time until fully incorporated and the mixture forms stiff shiny peaks. Once the sugar is mixed in fully add the vanilla and beat in. Now using a spatula fold in the corn flour, vinegar ( this will help make the typical meringue crust on the outside with hopefully a soft chewy centre.

Step 3


Use a 7 inch cake tin to mark a circle on some parchment paper, then place the parchment on a baking tray and carefully spoon the meringue mixture on the parchment keeping within the circle you have just drawn. Use your spoon to make swirls and texture in the mixture and try ( unlike me) to make a slight well in the centre foe the cream to sit later.
Place in to a pre heated oven at 230 degrees (210 for fan assisted ovens) for 60 - 70 minutes then turn the heat off leaving the oven door ajar and leave to cool down completely. The residual heat will bake the meringue perfectly.

Step 5


Once cooled completely remove and place on a cake rack. You can store for up to 10 days in a dry air tight container. Or add toppings straight away.

Step 5


While the meringue base is cooling wash the strawberries removing the stalks and deciding into quarters.

Step 5



Mix the chopped strawberries with the blueberries ( blackberries or raspberries are also a nice substitute if your not crazy for blueberries but the contrast in colours makes for a better presentation) .

Step 6


Spread the whipped cream generously on the meringue base then scatter the mixed berries on top. Sprinkle with icing sugar just before serving and garnish with a sprig of fresh mint leaves.

Enjoy