Berry pavlova Recipe
Ingredients
6 eggwhites
1 1/2 cups (315g) caster sugar
2 teaspoons white vinegar
1 tablespoon cornflour
300ml thickened cream
Mixed berries, to serve
Icing sugar mixture, to dust
Berry pavlova Recipe
Method
Step 1
Preheat oven to 120°C. Trace a 20cm circle onto a piece of baking paper. Line an oven tray with the baking paper.
Step 2
Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well until thick and glossy, and the sugar is dissolved.
Step 3
Add the vinegar and cornflour and fold with a large metal spoon until just combined. Spoon the mixture onto the prepared tray. Using the traced circle as a guide, use a spatula or pallet knife to shape into a 20cm disc. Bake for 11?2 hours or until dry to the touch. Turn off oven and leave, with the door ajar, to cool completely.
Step 4
Use an electric mixer to whisk cream in a bowl until soft peaks form. Transfer pavlova to a serving plate. Top with cream, berries and icing sugar.
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