Liz McClarnon's harvest pavalova recipe
- 4 Egg whites
- 1 pinch Salt
- 1 tsp Corn flour
- 225 g (7.9oz) Granulated sugar
- 1 tsp White vinegar
- 16 fl oz (454.6ml) Whipping cream
- 5 Yellow plums, chopped
- 150 g (5.3oz) Blackberries
- Preheat oven to 140 degrees C (275 degrees F).
- Line a large cookie sheet with parchment paper.
- In an electric mixer, beat egg whites and salt until soft peaks form.
- Gradually add sugar, 2 tbsp at a time, beating well after each addition.
- Add vinegar and cornflour and beat the mixture until thick, glossy and stiff enough so that the hand whisk can stand up in it.
- Mound the meringue onto a cook sheet into an 8-inch circle.
- Bake for 1 1/4 hours - the meringue mixture should be cream-coloured and crisp - bake for another 15 minutes if the outside is still sticky.
- Cool and remove from paper onto a serving plate.
- In a large bowl, beat whipping cream until still peaks form.
- Cover meringue with cream and decorate with fruit.
egg whites, salt, flour, sugar, white vinegar, whipping cream, yellow plums, blackberries
Taken from www.lovefood.com/guide/recipes/12674/liz-mcclarnons-harvest-pavalova (may not work)