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Pavlova
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Pavlova 4 very fresh large egg whites | |
| pinch | salt |
| 225g/8oz | castor sugar |
| 1 tsp | white wine vinegar |
| 1 tsp | cornflour |
| 4 tbsp | icing sugar |
| 50g/1 ¼ oz | flaked almonds |
| spot vanilla flavouring | |
| 284ml | double cream |
| grated zest of 1 lemon | |
| 325g/4 ¼ oz | fresh raspberries |
| 125g 4 ½ oz | fresh redcurrants |
Pre heat oven 180c, 350f, gas 4.
Draw 20cm circle on baking paper
Whisk whites and salt until just holding stiff peaks.
Add castor sugar 2tbsp at time, beating well between additions
When all sugar has been added, continue mixing for 3-4 mins until very stiff and glossy. Fold in vinegar and cornflour
Spoon mixture onto circle and make a dent in center.
Place on middle shelf and turn oven down to 120c,250f,gas ½ and cook for 1 ½ hour. Turn off oven and leave inside to cool down.
Heat icing sugar in non stick pan until it begins to melt. Add almonds and stir to coat then continue cooking until crisp. Tip onto parchment sheet and leave until hard.
Whip cream and vanilla and lemon zest softly. Spoon onto the pavlova then cover with two-thirds of the raspberries and all the redcurrants. Crush and sieve the remaining raspberries. Drizzle over sauce then scatter with almonds and dust with icing sugar.
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