Mel and Mal's Fresh Fruit Pavlova in the Halogen Oven

Ingredients
  • 3 large egg whites (from very fresh eggs)
  • 185g caster sugar
  • 2tsp vanilla extract
  • ½ tsp white wine vinegar
  • 1 rounded tsp cornflour
  • 1 x 300ml tub of double cream
  • 375g mixed raspberries, blackberries and blueberries, washed and drained

Everyone loves a meringue and loadened with fresh or frozen fruit, it can be served up any time of year

Using the halogen oven, it really cuts down the cooking time but remember the baking tray should fit onto the metal rack without touching the sides, otherwise, it will interrupt the airflow and make for uneven cooking.
I would suggest doing one round one in a shallow baking tin.

Serves : 6        Prep/Cooking Time : 60 mins + cooling

Tip : Use very fresh eggs as this makes the yolk and white easier to separate.

Instructions

Make The Meringues

In a spotlessly clean stainless steel mixing bowl, whisk the egg whites using
an electric hand mixer until the egg whites are stiff in texture. Now gradually
add half of the sugar and beat into the egg whites until well blended in and
glossy in texture.

Fold in the remaining sugar along with the vanilla extract, white wine vinegar
and the cornflour.

Cut a large piece of baking parchment and place on a shallow or flat round baking tray

If you have a piping kit and feel adept with it, do use it as it does give a better finish - simply place the mixture into the piping bag with the appropriate nozzle and pipe the meringue mixture, starting at the centre of the parchment and swirling around in a circular motion to give a round. Go around the edge again to give a raised border.

If you prefer to do it by hand, simply spoon the mixture onto the baking parchment to make a circle and then with a spoon, make a hollow to within 2 inches of the side of the meringue pile.

Cook the Meringues

Place in the oven at 140°:C and set the timer to bake for 30 minutes. When the pinger goes off, leave the Meringues in there until the oven is completely cold.

Allow to cool slightly on the baking paper before transferring to a cooling rack.

And to Finish

When the meringue is cold, whisk the cream in a mixing bowl using a whisk
until firm peaks form. Now place in the meringue base, then arrange the fruit on top and serve immediately.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES