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Fresh Berry Pavlova

by Kiesten McCauley (follow)
I don't do a lot of writing for this site anymore but am still quite active here http:/ www.weekendnotes.com/profile/549048/
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Fresh Berry Pavlova

My Christmas Pavlova

Pavlova and meringues hate humidity, so it is some kind of cruel trick against bakers everywhere that Australia collectively decided Pavlova is a great Christmas dessert. Far be it for me to break with tradition. Last Christmas I made four desserts, this pavlova being one of them; but a really 'paví is great any old time. Donít wait for next Christmas to try this beauty.

Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Makes: 12 servings

6 egg whites
330g caster sugar
2 tsp white vinegar
1 tbsp cornflour
300ml thickened cream
1 tbsp icing sugar
1 tsp vanilla essence
Fresh berries (I used strawberries, blueberries, raspberries and red currants)
Mint leaves

Prepare and measure out all of your ingredients; if your eggs are not room temperature, bring them to room temperature before you begin.
Cut off enough baking paper to line a large tray and draw a 20cm diameter circle onto it in pencil.
Place the paper pencil side down on the tray and preheat your oven to 120įC.
Using an electric mixer with the whisk attachment, beat the egg whites until soft peaks form.
Add the sugar gradually, one tablespoon at a time. Beat the mix well between adding another spoonful of sugar.
When the mix is thick and glossy and the sugar has totally dissolved, gently fold in the vinegar and cornflour.
Use a spatula to shape your meringue onto the prepared tray, using your traced circle as a guide.

Pavlova Before Baking

Bake for an hour and a half and then turn off the oven and leave the door ajar until the pavlova has completely cooled.

Pavlova After Baking

Whip the cream, sifted icing sugar and vanilla until stiff peaks form.
Wash and prepare your fruit and decorate the pavlova with cream, fruit and a few mint leaves.

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