Soph’s making a pavlova today, which apparently it a meringue nest filled with cream and fruit, although her’s will be using half-fat creme-fraiche and non-fat Greek yogurt rather than cream!
It all starts with the meringue:
- 4 egg whites
- 250g caster sugar
- 1 tsp cornflour
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
The sugar and egg whites get whisked in the mixer until they form stiff peaks. Then the cornflour, vanilla & vinegar get whisked in.
The nest is made on parchment paper on a baking tray. Soph drew around one of our plates to make a guide circle on the paper, and stuck the paper to the baking tray using some of the meringue mix.
The nest should have raised sides to keep the fruit & cream mix inside.
Then it’s into the oven at a low 130c fan for 1 hour, then cooling in the oven.