This is a British dessert.
For an easier version buy ready made meringues.
The meringue mixture can be piped in a basket shape filled with whipped cream and topped with fruit for an individual pavlova and then it becomes Australian!
For a neater dessert layer the meringue, fruit and cream like a sundae as in the bottom picture.
Ingredients:
1 cup whipping cream
2 egg whites
dash of salt
1/2 cup caster sugar
1/2 tsp vanilla
2 drops red food colouring (optional)
1 punnet strawberries or other soft fruit.
Directions:
1-Prepare the meringue by beating eggwhites in a clean dry bowl with an electric beater till very foamy, add salt and beat again
2- Add sugar to egg mixture a tablespoon at a time beating well after each addition, you will have stiff glossy peaks, finally add vanilla and colour and beat again.
3- On floured sugared baking trays or silicon sheets, pipe or put dollops of meringue using a spoon and bake in a cold oven (200f or 100 c) for at least 2 hours, leave the meringue in the oven after baking till the time of assembling and serving the mess. The meringue should be crisp and absolutely dry.
4- Whip the cream till you get soft peaks.
5- Wash and slice or chop fruits.
6- Assemble dessert just before serving by mixing cream, fruit and broken up meringues to your liking. Half the meringue should be sufficient. Serves 4-6.
The meringue mixture can be piped in a basket shape filled with whipped cream and topped with fruit for an individual pavlova and then it becomes Australian!
For a neater dessert layer the meringue, fruit and cream like a sundae as in the bottom picture.
Ingredients:
1 cup whipping cream
2 egg whites
dash of salt
1/2 cup caster sugar
1/2 tsp vanilla
2 drops red food colouring (optional)
1 punnet strawberries or other soft fruit.
Directions:
1-Prepare the meringue by beating eggwhites in a clean dry bowl with an electric beater till very foamy, add salt and beat again
2- Add sugar to egg mixture a tablespoon at a time beating well after each addition, you will have stiff glossy peaks, finally add vanilla and colour and beat again.
3- On floured sugared baking trays or silicon sheets, pipe or put dollops of meringue using a spoon and bake in a cold oven (200f or 100 c) for at least 2 hours, leave the meringue in the oven after baking till the time of assembling and serving the mess. The meringue should be crisp and absolutely dry.
4- Whip the cream till you get soft peaks.
5- Wash and slice or chop fruits.
6- Assemble dessert just before serving by mixing cream, fruit and broken up meringues to your liking. Half the meringue should be sufficient. Serves 4-6.
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