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Pavlova With Chantilly Cream & Summer Fruits

I don’t make or eat puddings often, but I do enjoy a Pavlova.  People think it’s tricky to make, but if you follow a few simple guidelines, it’s one you will make time and time again. You can make the meringue a day or two ahead and then load up just before serving.

Tips -

* Make sure the bowl is completely clean and free from grease

* Damp and humidity can effect the meringue, so don’t open the dishwasher while making the meringue

* If you can make the meringue a day ahead and let it cool and dry out completely in a cold oven

Serves 6



4 egg whites

250g caster sugar

1 teaspoon white wine vinegar

1 teaspoon corn flour

1 teaspoon vanilla paste


300ml double cream

1 teaspoon vanilla paste

1 tablespoon icing sugar

To decorate

strawberries - halved



METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Preheat an oven to 150 degrees. ⠀⠀

Line a baking sheet with parchment paper. Draw a heart on the paper.⠀⠀⠀


Separate the eggs placing each white in a cup or small bowl before adding it to the whisking bowl. Discard the yolks or refrigerate them for another use.⠀⠀⠀⠀⠀

Whisk the egg whites in a clean mixing bowl on a medium speed for until you have stiff peaks.⠀⠀⠀

Continue mixing on a medium speed adding 1tbsp of the caster sugar at a time until fully incorporated. Add the vinegar and cornflour and mix thoroughly. The meringue mix should be stiff and glossy you have finished adding the sugar and you should be able to turn it upside down.

Spoon the meringue mixture onto the parchment paper, making sure the perimeter is deeper than the centre.⠀⠀⠀

Cook for 1 hour then turn the oven off and leave the meringue to completely cool inside the oven. This helps the meringue to dry out. Don’t be tempted to open the oven. Sometimes I leave it there overnight. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Whip the double cream, vanilla and icing sugar to form soft peaks.

Spoon the cream into the centre of the meringue and top with fruit.

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