Serves: 8

Preparation time: 20 minutes

Cooking time: 1¼ hours

Ingredients
• 4 large egg whites
• 225g caster sugar
• 2 tsp cornflour
• 1 tsp vanilla extract
• 1 tsp white wine vinegar
• 450g frozen blackcurrants
• 2 tsp cornflour
• 3 tbsp caster sugar
• 300ml double cream
• 200g crème fraiche

Photo: Courtesy of UK Blackcurrant Foundation

d

Method

  1. Preheat the oven to 130C
  2. Line a baking sheet with non-stick parchment paper and draw a 23cm/9″ circle, turn the paper over.
  3. Put the egg whites into a large clean bowl and whisk until stiff. Gradually add two-thirds of the sugar a tablespoonful at a time, whisking between each addition. Mix the cornflour into the remaining third of sugar and add all at once and whisk until very stiff and glossy. Fold in the vanilla and vinegar.
  4. Scoop the meringue onto the paper and push the meringue out to fill in the circle, creating a dip in the middle, flick the meringue into peaks or swirls around the edge.
  5. Bake in the oven for 1¼ hours or until firm and crisp around the edges. Remove from the oven and leave to cool. The meringue may very well crack and sink a little, transfer to a flat serving plate.
  6. While the meringue cooking, put the blackcurrants into a pan with 3 tablespoon water and gently bring to simmer, cook for 1-2 minutes until the juice just begins to run from the fruit and colour the juices.

Blend the cornflour with 2 teaspoons of water, add to the pan and simmer until the juices have thickened. Turn the blackcurrants into a bowl to cool. When ready to assemble, whip the cream until softly peaking, fold in the crème fraiche then fold in half of the blackcurrants. Pile this onto the pavlova, gently spreading it to the edge then spoon over the remaining blackcurrants and syrup… And there you have it a beautiful dessert!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s