To make the French meringue
1. Separate the eggs.
2. Beat the egg whites for 5 minutes in the main bowl fitted with the whisk, remembering
to remove the pusher first.
3. When the egg whites are stiff, gradually add the two sugars via the feed tube or
opening. Continue whisking for 1 minute. The whites should be firm.
4. Line a baking tray with baking parchment and pipe* or spoon small circles of meringue
(about 8cm across) onto it.
5. Bake in a very cool oven (60 °C) for 2½ hours.
To make the whipped cream
1. Chill the bowl and ingredients in the fridge for 1 hour beforehand.
2. Pour the cream into the bowl equipped with the whisk.
3. Switch your food processor on, remembering to remove the pusher.
4. Whisk for 8-10 minutes, keeping a careful eye on the cream to make sure it does not
turn into butter. When the cream starts to thicken, add the vanilla sugar.
5. Just before serving, coat the meringues in whipped cream. Add the fruit and mint
leaves.
Chef’s tips: You can use other sorts of fruit (peaches, apples, grapes, etc.). A raspberry
coulis (recipe p.116) makes an especially delicious addition.
Pavlova
Preparation: 20 min Baking: 2½ hr Equipment: piping bag* (optional)
Serves 6-8
French meringue
125g caster sugar
125g icing sugar
100g strawberries
100g raspberries
5 egg whites
Mint leaves
Whipped cream
300ml whipping cream
1 level tbsp vanilla-flavoured sugar
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