Summer Pavlova
Ingredients
Pavlova Base
4 Green Family Eggs, free range egg whites
1 cup caster sugar
1 tbsp cornflour
1 tsp white vinegar
Topping
300 ml thickened cream
1 tsp vanilla extract
1 tbsp icing sugar (sifted)
300g fresh peaches
1 punnet strawberries
2 rows shaved or finely grated white chocolate
Method
Pavlova Base:
Preheat oven to 120 degrees fan-forced. Line an oven tray with baking paper and draw an 18cm circle, this is where you will place the meringue mixture.
Place egg whites in a bowl. With an electric mixer beat until soft peaks form. Gradually add the caster sugar, dissolving the sugar whilst beating until smooth. Fold through cornflour and vinegar.
Gently spread the meringue onto the baking paper within the circle, do not squash or flatten. Shape upwards the sides of your meringue using a spatula, working towards the centre.
Bake uncovered for approximately 75 mins or until dry. Turn the oven off and allow the meringue to cool in the oven with the door ajar.
Topping:
Beat cream, icing sugar and vanilla extract until soft peaks form. When the pavlova has cooled, top with the cream mixture, freshly cut peaches and strawberries. Shave or finely grate white chocolate over the top for a touch of sweetness.
Along with your other staples, don't forget to order your Green Family Eggs and fresh fruit, they'll make your pavlova complete.
Tips
If you have extra strawberries, slice them in half to make a simple syrup with 1/2 cup water, 1 tbsp lemon juice and 1/2 cup sugar. Combine and simmer on the stove until a syrup forms.
Cool, pour cold syrup over pavlova topping. Try using white chocolate, it gives the effect of snow on your pav.