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Mixed Berry Pavlova




Source of Recipe


GFCFrecipes link archive by BL Olson


Recipe Introduction


A classic summer delight that is best made the night before required to get the Pavlova to its delicious crispy outside, marshmallow like inside texture. For ultimate taste use white balsamic vinegar which contrasts beautifully with the soft fruit topping.



List of Ingredients




Pavlova:

4 whites of large eggs
225g/8oz caster sugar
1/2 x 5ml tsp vanilla extract
1 x 5ml tsp (white) balsamic vinegar
1 x 5ml tsp cornflour

Topping:

150ml/ 1/4pt Nut Fluff
225g/ 8oz mix of strawberries, blackberries, blueberries and raspberries
Sprigs mint for garnish

Recipe



Oven temperature preheated at 130 C/250 F/Gas Mark 1 for 1 1/2 - 2 hours, oven turned off and then left overnight.

1. Whisk egg whites with an electric mixer in a dry bowl free of grease until you can turn the bowel upside down without mix moving. Whisk in sugar and then the vanilla extract, vinegar and cornflour to make a stiff glossy meringue.

2. Spoon into an approximate 20cm/8" circle on a baking sheet lined with bakewell paper. Cook until the shell is crisp and beginning to break away from the soft middle. Turn oven off and leave for at least 2 hours or preferably overnight.

3. Invert onto serving plate, top with the whipped cream and soft fruits and serve in slices garnished with mint.

Makes 1 pavlova to serve 6 - 8