PAVLOVA WITH BERRIES AND CREAM
An absolute winner! Best you make two! It does not last!
- 4 extra large egg whites
- 240 g caster sugar
- Pinch of salt
- 250 ml fresh cream
- Berries of choice (I used strawberries and blueberries in this recipe. I have used raspberries and mulberries before with equal success)
- 250 ml fresh cream
- icing sugar to dust
Preheat oven to 160 º C.
Place egg whites in a bowl, add salt and start whipping.
Add caster sugar slowly until stiff, glossy peaks form.
Spray and line a Swiss roll pan with baking paper and spread mixture evenly in pan.
Bake for about 20 minutes until golden brown and soft and spongy to the touch.
Turn out on a clean dish cloth and leave on a cooling rack.
Remove baking paper and cover loosely with cling wrap to prevent drying out.
When completely cold, whip the fresh cream.
Spread over meringue and chop some of the fruit to strew over cream.
Start rolling from the long side. (use dish cloth to roll easier)
Decorate with the rest of your fruit and dust with icing sugar.
Recipe and photo: Lucelle Borchards
