Summer fruit pavlova 

I usually try to set a theme for whenever I’m off with my son during school holidays but I had no inspiration this time.  However we seemed to set a theme regardless: fruit picking. Monday was the fruit farm for strawberries and raspberries. Tuesday was early blackberry picking (and a surprise gift of cherries from a colleague’s cherry tree). Wednesday was a lovely walk around the university’s fruit route.

So what to do with a glut of fruit? Summer and berries just called out pavlova to me. The only problem with pavlova is it is too pretty to cut…

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Meringue:

2 egg whites

4oz sugar

1tsp cornflour

Whisk egg whites until firm then add sugar and cornflour in a thin stream until combined. Spread onto a baking tray lined with greaseproof paper in a circle, making sure the edges are thicker than the centre. Bake in the oven at 150C for between 45 minutes and an hour. Turn off the oven and leave to cool in the oven with the door ajar.

The Filling:

Creme fraiche (a few tablespoons)

Icing sugar (sweeten to taste)

Selection of fruit (in our case: strawberries, raspberries, cherries and blackberries)

A few sprigs of mint

Mix the creme fraiche with enough icing sugar for your taste. Spread over the cooled meringue. Distribute the fruit on top and finish with some mint leaves.

Food stuff used up:

Creme fraiche * Eggs * Fruit

Tips:

Meringues only use egg whites so always make sure you have a recipe in mind to use up the egg yolks so that they don’t go to waste. I was making egg-fried rice the next night so I used them in that.

Egg whites and egg yolks can also both be frozen once separated (although I have never tried it) so if you don’t plan on using the egg yolks immediately then this is a good idea.

 

 

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