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Vanilla Pavlova with Vanilla Cream and Berries

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Vanilla Pavlova with Vanilla Cream and Berries


  • Total Time: 105 min.

Ingredients

MERINGUE

4 egg whites (room temperature)

1 pinch of salt

200 g sugar

1 tsp vinegar

2 tsp cornstarch

TOPPING

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

Fresh mint


Instructions

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.

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