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3 egg whites
175 g/6 oz caster (superfine) sugar
75 g/3 oz hazelnuts (filberts), ground
A few drops of white wine vinegar
300 ml/0.5 pt whipping cream, whipped
225 g/8 oz soft fruit (strawberries, raspberries, kiwi fruits, canned
mandarins etc.)
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Method :
Whisk the egg whites until they form soft peaks. Add half the sugar and
whisk again until stiff. Using a metal spoon, fold in the remaining sugar,
the nuts and wine vinegar. Pipe or spoon the meringue into a round about
20 cm/8 in diameter on a greased and lined baking (cookie) sheet. Bake in
a preheated oven at 190°C/375°F/gas mark 5 for 20 minutes until brown and
crisp on top. Turn off the oven and leave the door ajar, but leave the
meringue in the oven until cool. When ready to serve, spread half the
cream in the base of the pavlova, cover with the fruit and pipe stars of
cream around the edge. |