A dinner party pleaser. A feast for the eyes and the tummy!
Now my friends, there are two ways to make my perfect pavlova. If you’re feeling adventurous you an make your own. If you are a little time poor (we all get like that at times don’t we?) you can buy a pre-made meringue from your favourite supermarket. There is no shame in this, I won’t tell anyone!!
4 egg whites
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract
One jar of Lone Stag Frisky Fruits
400g of your favourite seasonal berries
Heat oven to 150C/130C fan or gas mark 2
Using a pencil, mark out the circumference of a dinner plate on baking parchment.
Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven. I often leave mine overnight.
Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue once it has totally cooled.
Take your chosen jar Lone Stag Frisky Fruits and drizzle over the cream.
Top with your seasonal fruits.
Present with pride!