Australian Pavlova by Ross Wilson
Ingredients:
- 3 large egg whites
- 175g caster sugar
- 1tsp vinegar
- 1 flat tsp of cornflour
- 300ml double or whipping cream
- 1 box of blueberries
- 1 box of raspberries
- 1 box of blackberries
- 1 bag of giant chocolate buttons
Recipe:
1. Preheat the oven to 150C, 130C fan, gas 2. Line a baking sheet with baking parchment and mark a 20cm circle on it for your meringue.
2. Whisk the egg whites until they stand in stiff peaks by placing the egg whites in a large bowl using an electric mixer on full speed, begin whisking, moving the beaters around the bowl. Continue whisking the egg whites on full speed, still moving the beaters around the bowl, until the whites stand in stiff peaks. Tip: ensure the egg whites have been mixed thoroughly by lifting the bowl upside down without the egg whites moving.
3. Add the sugar, 1 teaspoon at a time, continuing to whisk on full speed until the whites are glossy. Blend the vinegar and cornflour together and whisk into the whites with the last spoonful of sugar.
4. Spoon the meringue onto the circle on the paper, and spread it so that the edge is slightly higher than the centre, this will allow you space for your cream and fruit. Place the meringue in the oven and bake for 1 hour.
5. Remove the baking parchment, turn off the oven and return the meringue to the oven on its baking sheet. Let it cool before decorating.
6. Transfer the meringue to a platter and take off baking parchment. Whip the cream until thick, put it in the centre of the meringue, and top with the blueberries, raspberries and blackberries.
7. Add the giant buttons around the edge of the pavlova for a good finishing touch.
