Fresh Berry, Cherry and Fig Pavlova

Easy Peasy Crowd Pleaser 




_ Fresh Berry, Cherry and Fig Pavlova


Adapted from Donna Hay


4 eggwhites

1 cup caster sugar 

3 teaspoons cornflour

1 teaspoon white vinegar 

whipped cream, cherries, berries, figs and pomegranate rubies, to serve

melted dark chocolate, to serve


Preheat oven to 150°C. Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Sift the cornflour over, add the vinegar and fold through. 

Pile into an 18cm-round on a baking tray lined with non-stick baking paper. Place in the oven, reduce the heat to 120°C (250°F) and cook for 1 hour. Turn the oven off and allow the meringue to cool in the oven.

To serve, top with whipped cream, berries, cherries, fresh figs and sprinkle over pomegranate rubies. Finish with a drizzle of melted dark chocolate.

December 25.