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Berry Pavlova

Berry Pavlova Berry Pavlova 

Serves 4-6

6 Free-range egg whites
270g caster sugar
2t corn flour
1t winegar
1t vanilla extract
3 Woolworths mince pies, finely chopped
For the topping:
1 cup double cream
2T icing sugar
1t vanilla extract
½ cup Woolworths fresh custard with vanilla seeds
125g raspberries
160g blackberries
Edible gold dust to coat berries
180g cherries
Preheat oven to 130°C. Draw a circle with a 25cm diameter on silicone paper.
Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add corn flour, vinegar and vanilla and whisk until just combined. Add the chopped mince pies and fold into the mixture.
Spoon meringue onto the silicone paper that’s been placed on a tray, shaping a wreath leaving a hole in the center. Allow the mound of the mixture to be rough with jagged edges.
Place the tray with the wreath into the oven to slowly cook for 1 and a half hours, once done open the oven door slight and turn off the oven, allowing the Pavlova  wreath to cool. Before removing from the paper and placing on a serving dish.
For the custard cream: Whip the cream with the icing sugar and vanilla until thick before adding the custard and stirring through.
Add the raspberries and blackberries to a mixing bowl and add some gold edible dust before gently swirling the bowl to coat the berries in the gold dust.
Add the custard to the cooled wreath before gilding with the golden berries and finally top with the cherries.

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