Summer Berry Pavlova

LunchDinner

24 Jun

Ingredients

4 Egg whites
250g Caster sugar
1 tsp Brock and Morten White Italian Condiment
1 tsp Cornflour
1 tsp Vanilla extract

TO TOP
Summer berries of your choosing
350 ml Double cream
Icing sugar for dusting
A handful of chopped pistachio nuts
A few sprigs of thyme

Method

Heat the oven to 150C.

On baking parchment, mark out a dinner plate sized circle with pencil.

Whisk the egg whites with a hand mixer until they form stiff peaks. At this point mix in the sugar in small amounts at a time until the mixture looks glossy.

Whisk in the Brock and Morten White Italian Condiment, cornflour and vanilla extract one at a time. Once all mixed spread the mixture out onto the marked baking parchment. Carry out this method twice if you are planning to sandwich the meringue together.

Bake for 1 hour and then turn off the oven leaving the meringue inside to cool completely.

Once cool construct the pavlova with the whipped cream, berries and nuts and dust with icing sugar before serving.