Fresh Fruit Pavlova

Ingredients

Method

1. Separate egg yolks from the whites carefully
2. In a planetary mixer with the balloon whisk attached whisk the egg whites until stiff peaks  are formed
3. Add the sugar one tablespoon at a time until smooth and glossy
4. Add the cornflour, vinegar and vanilla and mix well
5. Line two gastronorm with parchment paper (use a little of the mixture underneath to stop it sliding around)
6. Spread the mixture evenly across the two trays leaving the edges higher than the middle to create a little well
7. Cook in the oven at 150 ˚C for one hour
8. Turn off the oven and leave the door shut overnight to allow to dry out
9. Whip the cream until dropping consistency
10. Spread the cream on top of the cooked meringue
11. Decorate generously with fresh fruit

Key Points

This recipe must be started the day before it is on the menu.

Allergens

Milk, Eggs