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- The Ivy's Pavlova with Mixed Summer Berries
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The Ivy's Pavlova with Mixed Summer Berries
Serves 4
For the meringue
45g fresh egg whites
90g caster sugar
¼ vanilla pod, scraped
20ml hot water
1 splash white wine vinegar
½ tsp corn flour
For the topping
100g raspberries
20g caster sugar
Two handfuls of mixed summer berries
150ml double cream, whipped
Pre-heat the oven to 100º. Prepare a baking tray with greaseproof paper and spray with a thin layer of oil.
Whisk the egg whites, sugar, vanilla and corn flour together (using an electric mixer or a hand mixer) until the mixture is at a soft peak stage. In a pan, slowly bring the water and vinegar to the boil and add to the egg white mix while still whisking. Continue to mix for a further 3 minutes until the mixture is at a stiff peak stage. Take the prepared baking trays and using a metal ring, pipe the mixture into the ring until it is ¾ full, dipping the ring in hot water each time to clean and prevent the mixture from sticking. Bake in the oven for 1 hour, remove and cool. When cool, remove the individual Pavlovas from the greaseproof paper.
Place the raspberries and sugar in a pan with a little water and gently simmer until soft. Pass the mixture through a strainer to sieve out the pips. When ready to serve, place the Pavlovas in the centre of the plate and load with a spoonful of whipped cream. Top with some mixed summer berries and finish with a generous drizzle of raspberry sauce. Finally, sprinkle with icing sugar.
