Mother’s Day Pavlova

Prep Time

105 min

Cook Time

-

Portion(s)

8

ingredient dessert
ingredients

Main

22 tbsp Country Range White wine vinegar

100100 g Egg White

100100 g caster sugar

100100 g Icing sugar

1 1 tbsp Corn flour

1 1 tsp cream of tartar

Filling

5050 g Country Range Custard

200200 ml Country Range UHT Dairy Whipping Cream

1 1 split vanilla pod

Topping

1/3 1/3 Country Range Frozen Summer Fruit (defrosted)

150150 g fresh strawberries

Multiply by
method
  • 1Sieve the icing sugar and cornflower together.
  • 2Put the egg whites in a mixing bowl with half the sugar, cream of tartar and start to whisk on full power.
  • 3When the meringue is starting to thicken slowly add the rest of the sugar, take to very stiff peaks.
  • 4Add the vinegar.
  • 5Fold in the icing sugar and cornflower mix.
  • 6Place into a piping bag and pipe out 2 x 12cm discs onto parchment.
  • 7Bake in the oven at 90oC for 1 hour.
  • 8Allow to cool in the oven.
  • 9Whisk the cream, custard and vanilla seeds from the split vanilla pod until nice and thick.
  • 10Assemble the pavlova as per photo and garnish the top with defrosted summer fruit and fresh strawberries.