Raspberry, Blueberry And Blackberry Pavlova - Judge Halogen Oven Recipe Book

Raspberry, blueberry
and blackberry Pavlova
Serves 6
3 large egg whites
185g caster sugar
2tsp vanilla extract
½ tsp white wine vinegar
1 rounded tsp cornflour
1 x 300ml tub of double cream
375g mixed raspberries, blackberries
and blueberries, washed and drained
1 In a spotlessly clean stainless steel
mixing bowl, whisk the egg whites using
an electric hand mixer until the egg
whites are stiff in texture. Now gradually
add half of the sugar and beat into the
egg whites until well blended in and
glossy in texture.
2 Fold in the remaining sugar along with
the vanilla extract, white wine vinegar
and the cornflour.
3 Now place the mixture into a piping bag
with the appropriate nozzle and pipe the
meringue mixture, starting at the centre
of the silicon mould and swirling around
in a circular motion to cover the whole
base. Go around the edge again to give a
raised border.
4 Place in the halogen oven on the lower
rack and set the temperature to 150ºC
and the timer button to 60 minutes.
The meringue should be crisp and dry
to the touch, if not bake for a few
minutes more.
5 Allow to cool slightly in the silicon mould
before transferring to a cooling rack.
Allow to cool completely.
6 When the meringue is cold, whisk the
cream in a mixing bowl using a whisk
until firm peaks form. Now place in
the piping bag and pipe on top of the
meringue, then arrange the fruit on top
and serve immediately.
Halogen Oven Recipe Book Page 7