Ingredients:
4 egg whites225g of caster sugar
1 tsp of corn flour
1 tsp of lemon juice
1 grated zest of lemon
400ml of whipping cream
300g of frozen or fresh summer fruits
1 tbsp of vanilla extract
1/2 cup of icing sugar
Summer fruit Pavlova
Method:
1. Make a meringue the day before you intend on serving
the pavlova. Pre heat the oven to 150 dg cel. Whisk the egg
whites until stiff.
whites until stiff.
2. Then whisk the sugar until the mix looks glossy.
Pour cornflour, lemon juice and zest. Pour the whole mixture
in a round baking tray (23 cm diametre)
Pour cornflour, lemon juice and zest. Pour the whole mixture
in a round baking tray (23 cm diametre)
3. Bake in the pre heated oven from around an hour. Turn off
the oven and leave overnight.
4. Next day, whsik the cream with the icing sugar and vanilla
extract till stiff.
5. Layer the summer fruits and the cream over the top of the cake.
the oven and leave overnight.
4. Next day, whsik the cream with the icing sugar and vanilla
extract till stiff.
5. Layer the summer fruits and the cream over the top of the cake.
Dust with icing sugar and place to the fridge for 1-2 hrs.
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