Woman's Day
Ingredients
Berry compote
Method
Pavlova with berry compote
1.Preheat oven to 150°C. Line an oven tray with baking paper.
2.Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well until sugar dissolves and foam is thick and glossy. Beat in juice and vanilla.
3.Spoon mixture onto prepared tray, spreading to form a 20cm round with a slight recess in the middle. Bake 20 minutes.
4.Reduce oven to 120°C. Bake a further 55-60 minutes. Let cool in turned off oven with door ajar.
5.Place pavlova on a serving platter. Fill cavity with whipped cream. Top with berry compote. Serve in wedges.
Berry compote
6.In a frying pan over medium heat, stir sugar and water until sugar dissolves. Bring to the boil. Add half the fruit and simmer 2-3 minutes.
7.Add liqueur and remaining fruit. Simmer 2-3 minutes, until fruit is just softened.
Try using verjuice in place of lemon juice or vinegar for a delicious, lemony flavour. To achieve the best volume of foam, it is very important that the bowl and beaters are clean and dry.
Note
