4 egg whites (room temperature)
1 pinch of salt
200 g sugar
1 tsp vinegar
2 tsp cornstarch
250 ml whipping cream
2 tbsp Taylor & Colledge Vanilla Extract
50 g raspberries
70 g red currants
50 g blackberries
100 g blueberries
70 g strawberries
Step 1: Preheat oven to 350°F (180°C). Place a sheet of baking paper on a baking tray. Draw a 23-cm circle on the paper, turn around.
Step 2: Whisk the egg whites with a pinch of salt in a large bowl or stand mixer on high speed until firm.
Step 3: With the mixer on medium speed, slowly add the sugar and beat until it forms shiny peaks.
Step 4: Then fold in the cornstarch and vinegar with a rubber spatula.
Step 5: Pile the meringue on the circle on the baking paper. Place the baking tray in the oven and turn down the heat to 212°F (100°C).
Step 6: Bake for 60 – 70 minutes, then turn off the heat. Keep the door closed and allow the pavlova to cool for about 30 minutes. Carefully place the pavlova on a cake stand.
Step 7: Whip the cream with the vanilla extract until peaks form. Top the pavlova with the whipped cream, berries and fresh mint.
- Prep Time: 15 min.
- Resting Time: 30 min.
- Cook Time: 60 min.