Ingredients
Meringues
6 large egg whites
1 1/2 cups granulated sugar
2 tsp cornflour
1/2 Tbsp Lemon Juice
1/2 Tbsp Vanilla
Cream
1 1/2 cups heavy whipping cream (very cold)
2 Tbsp granulated sugar
Topping
Any fruits you desire and mint leaves for decorations
Method
Line a large baking sheet with parchment paper. Pre heat the oven to 225°F/100°C.
Take a stand mixer with the whisk attachment and add the room temperature Egg whites and beat for 1 minute on high speed until soft peaks form. Then with mixer on gradually and the sugar and beat 10 minutes on high speed till stiff peaks form. Using a spatula fold in The lemon juice and vanilla extract. Then mix in the corn starch and mix till well blended.
Spread the meringue onto the parchment paper or this also could be piped with a nozzle and then indent the centre with a spoon so that the cream could be placed on top when baked.
Bake in the oven for around 1 hour 15 minutes off the oven and without opening the door keep for a further 30 minutes in the hot oven.
Once baked the outside will be dry and crisp and inside will still be soft like marshmallow. Transfer the pavlova on to a baking rack with the parchment still in place and allow to cool at room temperature. Once cool slightly lift off the parchment paper. Can be stored in an airtight container for a few days.
For the cream
Keep your stainless steel bowl in the fridge from the day before and into this pour the cold cream and beat the cold whipping cream with 2 Tbsp sugar for around 2.5 minutes. Now it is spreadable, fill in the centre with the cream and place the fruits of your choice and mint leaves for Decoration. Do not put in the cream long before serving it. Best enjoyed within a few hours.
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