Ingredients
- 4 egg whites
- 1¼ cups/250g caster/superfine sugar
- 1 tsp white wine vinegar
- 1 tsp cornstarch
- 1½ teaspoons vanilla extract
- For the fruit:
- 2 cups mixed fruit of your choice
- 2 tablespoons water
- 2-4 tablespoons caster/superfine sugar (to taste)
- For the cream:
- 1¼ Cup/310ml Whipping Cream
- 6-8 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder
Recipe Description
This Pavlova recipe from Erren’s Kitchen makes scrumptious treat for a hot summer’s day. Choose your own topping for this summery delight that tastes as dreamy as it looks!
Believe it or not, before I moved to England, I never heard of Pavlova! Boy, was I missing out! My closest English friend just loves the stuff and when I started this blog, she started requesting it. I have to say, I haven’t made a meringue in – well without aging myself, I’ll just say a REALLY long time! I was a little intimidated and kept putting it off. Then after seeing the twentieth Pavlova made on a cooking show this season, I decided to give it a try. Who knew you could make a meringue in a food processor (with the whisk attachment of course)? It took no time at all and much to my surprise, when I opened the oven after baking them, they looked like proper meringues! The true test came later when I cut them open to see if they had the marshmallowie center. Spoiler alert – they did!
