Perfect pavlova

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Perfect pavlova
Serves 8-10
1 meringue mix
400ml cream
1/2 tsp vanilla bean paste
, Fruit of choice
  1. Preheat the oven to 150 ̊C/130 ̊C fan/gas mark 2.
  2. Using a pencil, draw a 20cm circle on a sheet of non-stick parchment paper. Place the baking paper, pencil-side down, on a lightly greased baking tray. Spoon the meringue mixture into the circle to make a neat round.
  3. Place the pavlova inside the oven and reduce the temperature to 120 ̊C/100 ̊C fan/ gas mark 1⁄2 and bake for one hour. Allow to cool completely in the with the door closed — preferably overnight.
  4. When you are almost ready to serve, add the cream and vanilla bean paste to a large bowl and whip until soft peaks form.
  5. Place the pavlova on a cake stand or plate and top with the whipped cream and the fruit of your choice.

Per serving: 205kcals, 5.3g fat (2.2g saturated), 36.9g carbs, 35.9g sugars, 4.7g protein, 0.1g fibre, 0.060g sodium