Berry & Mint Pavlova

Baking

30 Jun

Written By Kate Brocklehurst

Ingredients

6 large eggs
350g caster sugar
1tsp Brock and Morten Mint White Balsamic Vinegar
1tsp of cornflour

500ml double cream
1tsp vanilla extract
50g icing sugar
A variety of berries, nuts and fruit to suit your taste
A handful of fresh mint leaves

Method

Heat the oven to 150c. Use baking paper to line a large oven tray.

In a clean mixing bowl add the separated egg whites and whisk until you have soft peaks. Start to add the sugar slowly until fully combined and the mixture is stiff.

In a separate bowl, mix together the cornflour and Brock and Morten Mint White Balsamic Vinegar. Add to the egg white mixture and fold through.

Add the mixture to the lined baking tray. Either in one large round or oval shape or two smaller round shaped. Add a dip in the middle with the back of a spoon to make space for the cream and fruit.

Put into the oven and turn the oven down slightly to 140c and bake for around an hour. The outside should be hard, but should not be turning golden. Once it is cooked turn the oven off but leave the pavlova in the oven for at least an hour or until cooled.

Decorate with the whipped double cream. fruit, nuts, berries and mint leaves. Serve straight away or keep refrigerated for up to 1 day.