Pavlova Base (gf) (v)
Preparation time 10 minutes
Cooling time overnight
Ingredients:
4 medium white eggs (approx 200g) at room temperature
400g caster sugar
1 tsp cornflour
1 tsp vanilla extract
1 tsp white wine vinegar
Filling
Fruit of choice
55g caster sugar
Finely grated zest of large lemon
500ml double cream or dairy free alternative, whipped
Equipment:
Mixing bowl
Baking tray
Whisk (Hand or electric)
Baking paper
Method:
Preheat the oven to 120 °C /gas mark 1/2 , and the same for fan ovens. Using a dinner or side plate as a template, draw a 20cm circle in the centre of a sheet of baking paper.
Place the egg whites into the bowl of a mixer and whisk until light and foamy. Add half the sugar and whisk well on a medium to three-quarter speed until thick and glossy but not over beaten. If you over-whisk, the meringue will be dull and firm. Add the rest of the sugar and whisk until a glossy look to it. Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar.
Place the baking paper on a baking sheet, drawn side face down (you should be able to see the circle through the paper). Spoon the meringue into the centre of the circle and, using a palette knife or the back of a large spoon, carefully spread it to the edge of the circle. Build up the edges so that they are nice and high (remember this will eventually hold a lot of fruit and cream).
Bake for about 1 hour and 15 minutes. The meringue will expand quite a lot, slightly colour and crack too. This is normal so don't worry. Check it after about an hour: it should be firm to touch, yet crack id squeezed lightly. If not leave it for a bit longer. Once cooked, tune off the heat and leave the meringue in the oven to cool for a few hours or overnight.
For filling: in a bowl, whip the cream until lightly whipped. Then fold soft fruit (hold a little back for the top), sugar and lemon zest into the cream, making sure not to over mix (the lemon zest will help thicken the cream further). Spoon into the meringue nest and pile high, chill well for 30 minutes. Can also slightly whip the cream for filling.
To serve, dust with icing sugar and spoon over the rest of the fruit.
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