Little Margie’s Pavlova
Pavlova
Ingredients:
- 6 large egg whites
- 300g caster sugar
- A pinch of sea salt
- Electric whisk
Method:
- Preheat the oven to 150°C
- Whisk egg whites at a medium speed until they form firm peaks.
- Whilst the mixer is still going, add the sugar slowly and a pinch of sea salt
- Turn the mixer up to the highest setting and whisk for 7 to 8 minutes, until the meringue is white, glossy and smooth. If it still feels grainy, whisk for a little longer.
- Line two baking trays with baking paper. Divide the meringue mixture into two and pour onto each tray in to two circles, approximately 20cm wide
- Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle
- Once cooked, turn the oven off and leave to cool.
Vanilla Cream
Ingredients:- 400ml whipped cream
- Vanilla pod (cut in half and scrape seeds the pod)
- 2 tsp white sugar
Method:
- In a bowl pour in the sugar and cream
- Whip cream until stiff (check if sweetness is to taste)
- Gently fold in the seeds from the vanilla pod
- Refrigerate until serving with Pavlova
Berries
- 2 punnets strawberries
- 1 Jar NOGO Cranberry Jam
Serving:
- Place the pavlova on a serving dish
- Scoop cream on to top of pavlova, and use a spatula to smooth over the sides
- Spread NOGO Cranberry Jam evenly over the pavlova
- Place strawberries on top of Jam
- Serve at the table