Triple berry pavlova

12 Sep

wpid-IMG_20130812_173919.jpgWith all the egg whites from my Key Lime Pie I made a while ago, I made a bucketload of meringues (hate anything going to waste!)

And so, a wonderfully crisp yet chewy inside pavlova base was created, and subsequently popped in the freezer to keep.

A few egg white’s and a bit of sugar expand to huge volumes when whipped a little. It’s surprising! I used a little less sugar than recommended as I don’t like them too sweet and sickly. They still come out with a great texture though. It’s important that they are whisked to as stiff as possible – do the upside down bowl on the head test! When cooking, ensure you resist the temptation to open the oven door whilst they’re cooking. In fact, leave them in the oven until the oven has completely cooled after you have turned it off.

Served with freshly whipped cream and fresh summer berries is a super quick amazingly fresh yet indulgent pudding.

 

 

wpid-IMG_20130812_173740.jpgMeringue:
Egg whites from 2 large or 3 medium eggs

75g caster sugar

1tsp white wine vinegar

To decorate:
3 small punnets blueberries, raspberries and strawberries

Small pot of double cream, whipped (or as much as you like really!)

Method:
1. Preheat the oven to 110C. Line a baking sheet with greaseproof paper. Whip egg whites until very very stiff, add the sugar and vinegar and whisk again until just as stiff.

2. With a dessertspoon, put generous portions into a circular shape on the baking tray. There should be peaks around the edge of the circle, and it should be flat in the middle, which is where laden with cream and fruit!

3. Bake for about 3 hours. Wait to cool completely and then decorate

wpid-IMG_20130812_173601.jpg

 

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