Pavlova
Pavlova is not difficult and it can be very impressive. I love making pavlova, when you incorporate the sugar it becomes gloriously silky and glossy.
Serving: 6 people
Ingredients:
For pavlova:
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3 egg whites
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6 oz caster sugar
For the topping:
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275ml Double Cream, whipped
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1tsp Orchidbean Vanilla Extract
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Fruit of your choice. I particularly like raspberries as they have a slight sharpness which compliments the sweetness of the meringue.
Method:
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Preheat oven to 150 degrees celsius
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Place egg whites in a large bowl and whisk until soft peaks form or you can turn the bowl upside-down without anything falling out
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Slowly begin to incorporate the sugar, small amounts at a time.
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Spoon the mixture onto a prepared baking tray into a large circle and make a 'nest' by building up around the outside edge with small peaks.
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Place pavlova in the oven and immediately turn down to 140 degrees celsius and leave for an hour.
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After the hour, turn the oven off but do not take out until pavlova and oven has cooled completely (you can leave it in the oven overnight).
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Whip the cream with the vanilla extract until it forms soft peaks and top the meringue with the cream and fruit. Enjoy!