Pavlova is my favourite summer dessert. It’s easy, versatile and always goes down a treat! The best part is you can add whatever you want to suit your taste. The pavlova nest will keep in airtight container up to two days and can be frozen up to a month. Here’s my version using a combination of passion fruit, lychees and raspberry coulis.
Ingredients:
8 egg whites
500g caster sugar
4 tsp cornflour
2 tsp white wine vinegar
½ tsp vanilla extract
For the topping:
650ml double cream
10 passionfruit
10 fresh lychees
300g raspberries
25g icing sugar
Method
1. Preheat oven to 180c
2. Line a baking sheet and draw a rough 25 c diameter on some baking parchment.
3. Whisk egg whites until peaks form, then whisk in the sugar- tbsp at a time, until the meringue is stiff and shiny.
4. Sprinkle the cornflour, vinegar 7 vanilla extract over the egg white and fold in lightly with a metal spoon. Pour mixture into the circle marked on the parchment paper. Using a spatula, flatten the top & smooth the sides.
5. Place in the oven and reduce heat to 120c immediately. Cook for 1 hour. Then turn off the oven & leave to cool completely. Take the meringue nest out.
6. Next, turn meringue disc upside down & peel off baking parchment.
7. Whip the cream until thickened but soft & pile onto the meringue, into the centre.
8. Next scoop out the pulp and seeds from the passionfruit & tear the lychees into pieces.
9. Pour lychees & passion fruit over the cream topping.
10. For the raspberry coulis, mix icing sugar and raspberries until well combined. Pour the raspberry coulis over the pavlova and serve!
