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Total cooking time: 60 minutes.
Instructions
- Preheat oven to 150C/gas mark 2
- Using a pencil, draw around a dinner plate on to the baking parchment
- Whisk the egg whites until they form stiff peaks
- Adding 1 tablespoon at a time, slowly whisk in the sugar (leaving 2tsp aside) until the meringue looks glossy
- Whisk in the vinegar, cornflour and vanilla
- Spread the meringue onto the baking parchment inside the drawn circle
- Create a crater in the middle of the meringue by making the sides a little higher than the centre
- Bake for 1 hour
- Remove from the oven and allow to cool on a wire rack until it sets solid
- Whip the double cream with the remaining sugar until it forms a stiff peak. Spoon into the centre of the Pavlova
- Decorate with fresh fruit and Fruit Flakes
- Add the strawberries to a food processor with 3 tablespoons of water and a pinch of sugar
- Blitz until smooth
- Pass through a sieve and pour over the now cooled Pavlova
- Drizzle over the top
- Send us a photo of your #fruitbowlberrypavlova
Servings: 8
You will need:
- 1 pack (18g) Fruit Bowl Mango Fruit Flakes
- 1 pack (18g) Fruit Bowl Raspberry Fruit Flakes
- 1 pack (18g) Fruit Bowl Strawberry Fruit Flakes
- 4 egg whites
- 250g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
- 150ml double cream
- 100g fresh strawberries
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