Rayburn Fruit Pavlova

INGREDIENTS:

For the Base:
3 large egg whites
A pinch of salt
175g (6 oz) caster sugar
½ tsp vanilla extract
1 tsp white wine vinegar
1 tsp cornflour

For the Filling
300 ml (10 fl oz) double cream
350g (12 oz) fresh fruit – sliced kiwi fruit, peaches, strawberries or raspberries, or a mixture of two contrasting fruits
Mint or raspberry leaves, to decorate

Serves 6.

Use a pencil to draw an 18 cm (7 inch) circle on a sheet of baking parchment and place upside down on a cold plain shelf. Alternatively, use a circle of Bake-O-Glide as a larger template. Whisk the egg whites with the salt in a grease-free bowl until stiff. Add the sugar a spoonful at a time whilst still whisking. Finally: mix the vanilla extract with the vinegar and cornflour and whisk in. Spread the mixture out to form a base with an outer crown.

MAIN OVEN 120°C (250°F), GAS MARK L-1
LOWER OVEN IN SLOW COOKING MODE

Bake low down in the oven, for 1-2 hours, until crisp on the outside but like marshmallow in the centre. Whip the cream until stiff and pile in the centre of the meringue. Add the fresh fruit and decorate with mint or raspberry leaves.

Rayburn Fruit Pavlova

INGREDIENTS:

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.