Summer fruit pavlova

Serves 4-6

5 large egg whites
250g caster sugar
2 teaspoons cornflour
Pinch of cream of tartar
1 teaspoon white wine vinegar

To serve:

300mls double cream, lightly whipped

500g mixed summer fruits such as strawberries, raspberries, passion fruit and kiwi fruit.

Instructions

1. Preheat the oven to 180C/Gas Mark 4.

2. Line a Pyrex non-stick oven tray with a sheet of baking parchment.

3. Beat the eggs with half the sugar until soft peaks form.

4. Continue beating, adding the remaining sugar in spoonfuls until the mixture is
stiff & shiny. Sprinkle over the cornflour, cream of tartar & vinegar. Fold in gently.

5. Spoon the meringue onto the baking tray and mould into a circle. Flatten the top and mould the sides.

6. Place in the oven and turn down the heat to 150C/Gas mark 2 & cook for 1 ¼ hours.

7. Turn off the oven and allow to cool completely.

8. Remove the Pavlova from the baking tray. Pile on the whipped cream & fruit.

Serve at once. 

This is taken from the Pyrex recipe archive. For information on the full Pyrex range and more recipe suggestions, visit www.pyrex.com 

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