Summer Berry Pavlova

Running late for dessert ideas?? This recipe is your saviour, crispy on the outside and chewy as marshmallows in the centre. I have been making pavlovas for countless decades and it is a favourite amongst all my friends. It is one of those desserts that look fresh, pretty and taste decadent and contrary to beliefe, it is as easy as 1,2,3 to make. It is a pure technique, trust me on this. Below I have listed notes for a successful pavlova every time. It is a cheap dessert to make with deep appreciation and a smile from your guests.

Tips for a successful pavlova:

1. Use fresh eggs, as the whites are firmer.

2. Separate the egg whites from the yolks one by one and place the white immediately in the mixing bowl.

3. It is crucial that the whisk and the bowl and very clean.

4. Don't overbeat the whites as it will incorporate too much air which can result in a cracked shell.

5. Always use caster sugar.

6. Adding vinegar and corn starch stabilises the meringue base. Any acid works as a stabiliser.

7. Always let it cool down in the oven as moving it between different temperatures cause cracking.

8. Always place the cream and berries just before serving as the shell gets soggy within 20 minutes.

Preparation Time: 10 minutes

Start to finish: 1 hour 20 minutes

Ingredients:

• 4 Egg Whites

• 225 grams of caster sugar

• One teaspoon vanilla

• One teaspoon corn-starch

• One teaspoon vinegar

• 1 1/2 cups whipped cream

• 2 cups strawberries or any mixed berries

• 1 recipe strawberry coulis

Method:

· Preheat the oven to 120 C fan setting.

· Separate the egg yolks from the whites one by one and place each egg white into a clean electric mixer bowl and whisk on low for 30 seconds, until bubbles start to form.

· At this point, increase the speed to maximum whisking for 2 minutes, until soft peaks form.

· Continue whisking, adding the sugar slowly.

· After 2-3 minutes of whisking, the mixture should be ready. Soft peaks should form and hold shape, and if you tip the bowl upside down, there should not be any movement of the mixture.

· Mix the corn starch, vinegar with the vanilla and add to the egg whites and whisk in for a few seconds only.

· Line a tray with baking paper and draw a 20cm diameter circle. Fill in the base of the circle with the meringue mixture at a 3cm height.

· Spoon the rest of the mixture around the sides to create a nest-like shape. Smooth the outside to seal any gaps. Just as seen in the video.

· Place the tray in the middle shelf of the oven and bake for 1:10-1:15 hours. The shell should be crispy on the outside. Turn the oven off and crack the door slightly open, leaving the pavlova inside, until it cools down.

· After it has cooled, gently peel off the baking paper and place the pavlova onto the serving plate.

· Just before serving, fill the centre of the nest with whipping cream and top with the berries of your choice and drizzle with strawberry coulis.

Notes:

· The pavlova will expand in the oven, so make sure it has space to do so.

· You can use any fruit combination and even ice cream.

· You can store the pavlova shell in an airtight container for up to a week in a cool and dry room.

· You can make individual mini pavlovas following the same technique but bake for 40 minutes.

· You can freeze leftover pavlova and enjoy frozen.

Per Serving: 209 Calories; 8g Fat (35.5% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 37mg Sodium.