Fay’s Pavlova

 For 6 people 

Whites of 3 eggs 

125g of granulated sugar 

2tsp of corn flour 

125g. caster sugar 

Pinch of salt 

1 tsp of vinegar 

1 tsp of vanilla extract 

Vanilla sugar 

375g. fresh cream 

Various berries (red and black berries, blueberries, Currants, spores of passion fruit banana and mango flakes) 

In a bowl put the egg whites salt and vinegar and beat with a whisk until it forms a stiff meringue.

Slowly add the granulated sugar and continue to add the cirn flour, beat until it's absorbed by the meringue.

Remove it from the mixer, sprinkle with icing sugar and stir gently with a spatula.

To prepare the baking round cake tin you will need to get some alfoil cut to size to cover the walls of the baking tin creating a hoop then fold it to make a hard round edging and then wrap around some baking paper. And place in the tin. Line also the bottom of the tray with baking paper so it's easy to lift out the pavlova base.

Place mixture In the lined baking cake tin with lining the edges and sprinkle some icing sugar on top then place in a low oven Bake in the preheated oven at 110 ° for 2 hours and leave to cool in the oven for about 1 ½ hours.

Remove the mold and allow the meringue to cool.

Beat cream with vanilla sugar to make a soft whipped cream and then add on top of the meringue.

Decorate with fruits of the forest, very thin peel of mango, sprinkle with powdered sugar and garnish on the side with fresh mint leaves.

I also like to place some cream on top of the pav and add any kind of fruit I have, I cut in to small pieces and cover all the fruit with some more fresh whipped cream then I decorate. When you cut the pavlova it's a surprise as all the fruit oozes out on to the plate. It's very refreshing desert and my family and friends love it!