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Ingredients
- 5 egg whites
- 240 g caster sugar
- 1 tbs corn flour
- 2 tsp white vinegar
- 400 ml cream
- 50 g icing sugar sifted
- 1 tsp vanilla bean paste
- 250 g raspberries to serve
- 1 mango thinly sliced, to serve
- 40 g pistachios finely chopped
Instructions
- Preheat the oven to Convection 100°C.
- Draw a 23cm circle on a sheet of non-stick baking paper and place on the enamel tray and set aside till needed.
- Place the egg whites along with a pinch of salt into a large mixing bowl. Using a whisk or electric beaters, whisk on high until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking well between additions. Once all the sugar has been added, whisk for a further 5 minutes. Add the corn flour and vinegar and whisk for a further 2 minutes.
- Using your finger, dab a little of the meringue mixture on the four corners of the baking paper and place the paper onto the enamel tray, sticky side down. The meringue helps secure the baking paper to the tray.
- Pile the meringue onto the baking sheet and spread into the circle, try to keep the edges high.
- Place into the preheated oven and dial in 1 hour 30 minutes.
- When the meringue has finished cooking, leave in the oven for 4 hours or overnight to cool completely.
- Transfer pavlova to a serving platter
- Place the cream, sugar, and vanilla into a mixing bowl. Beat until cream has soft peaks. Pile the cream on top of the pavlova. Top with berries, mango slices and a sprinkling of pistachios.
Notes
Make the pavlova base the day before serving. Just before serving, top with cream and fruit.
