Summer Pavlova

My version of Summer Pavlova

Making it in rectangles makes it easy to cut and portion.  I like to make the tropical version in the winter – it’s always a favourite in our house – with tropical fruits such as mango, passion fruit and banana tossed in a little lime juice.  During the summer I always use strawberries, which have been fantastic this year, and look impressive too.

I put my Pavlovas on a piece of skirting board which I cover with foil !!!

It’s the cheapest cookery item I have!!!

cookery platter for meringue

 

Summer Pavlova

Serves 10-12

For the meringue

5 large egg whites

300g / 10oz caster sugar

1 tsp vanilla extract

1 tsp white wine vinegar

1 tsp cornflour

25g / 1oz desiccated coconut (opt)

For the filling

284ml pot healthymanviagra double cream

100ml / 3 ½ fl oz crème fraiche

75g / 3oz caster sugar

1 tsp vanilla extract

600g / 1lb 5oz strawberries or selection of red fruit (halve or quarter the strawberries if they are large)

Heat the oven to 140C / fan 120C / gas 1.  To make the meringue, place the egg whites in a clean, grease free bowl and add a pinch of salt.  Whisk for a few minutes with an electric whisk until soft peaks appear. Add the sugar a tbsp at a time until it is all incorporated. Combine the vanilla, vinegar and cornflour to make a paste, then add to the meringue mixture and whisk again and finally fold in the coconut.

Mark out 38 x 12cm / 15 x 5 inches on 2 pieces of baking parchment, place them on baking sheets and spread the meringue into two long thin rectangles using the markings as a guide. (You could make the classis pavlova by placing a sheet of baking parchment over a baking sheet and spooning the meringue on to the sheet.  Smooth out to a circle about 25cm / 10in in diameter, swirling with a knife to make peaks around the edges.) Place in the oven for 1 hour until the meringue is crisp and lightly browned, then turn off the oven and leave to cool, with the oven door slightly ajar if possible.

When ready to serve whip the cream, crème fraiche, sugar and vanilla extract together until soft peaks form.  Arrange the meringues end to end on a platter or foil covered piece of wood or plate if doing the round version.  Spoon the cream mixture down the centre of the meringues, top with the fruit and serve.

To get ahead: The meringue can be made up to 3 days ahead and stored in an airtight tin or wrapped in foil.

Note: To turn this into a tropical pavlova simply make the meringue using the desiccated coconut and top with the filling and 2 scooped out passion fruit, 1 peeled and sliced mango and 3 sliced bananas tossed in a little lime juice

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