Summer Fruits Pavlova
Ingredients
- 6 large egg whites
- 1 1/2 cups caster sugar
- 1 1/2 tsp white vinegar
- 600mL Bulla Thickened Cream
- 1 mango, peeled and cut into thin strips
- 2 plums, thinly sliced
- 1 pomegranate, seeded
to serve
- raspberry coulis
Cooking Directions
- Preheat oven to 150°C.
- Place egg whites in a bowl of a freestanding electric mixer and beat on high speed until stiff peaks form.
- Gradually add the sugar, one tablespoon at a time. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and beat for another 6 minutes.
- Add vinegar and beat for a further 4 minutes.
- Pile the meringue mixture onto a lined baking tray and shape to form a 20cm mound.
- Place in oven, reduce heat to 120°C and bake for 1 hour 30 minutes, or until dry and crisp.
- Turn off oven and allow the pavlova to cool completely in the oven.
- Place Bulla Thickened Cream in a large bowl and whisk until soft peaks form.