summer fruit pavlova

Pavlova Freshly Picked Raspberries (800x533)
Adapted from Donna Hay

4 egg whites
1 cup caster sugar
2 tablespoons corn flour, sifted
2 teaspoons white vinegar
1 cup pouring cream
Summer fruit such as mango, strawberries, raspberries and passionfruit
Grated chocolate

Preheat oven to 150°C (300°F). Place the egg whites in the bowl of an electric mixer and whisk. When soft peaks start to form, slowly add in the sugar. Continue whisking until the mixture is stiff and glossy.

Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread cream over the pavlova, top with fruit and grated chocolate and serve immediately. Serves 8 – 10.

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