Tennis, pavlova, sunshine - what more could you ask for? A glass of homemade pomms perhaps?
6 free range egg whites
8oz caster sugar
2tsp cornflour
1 tsp white wine vinegar
half vanilla pod split and the seeds scraped
half pint double cream
half vanilla pod split and the seeds scraped
1oz icing sugar
Strawberries, blueberries, raspberries
Pre heat the oven to 150c/300f/gas 2. Place the egg whites in a clean mixing bowl, whisk the whites until stiff and then start slowly adding the caster sugar until stiff and glossy – “you should be able to turn the bowl upside down over your head,” says Brett. Finally whisk in the vanilla pod, vinegar and cornflour.
Line a flat baking tray with parchment paper, then draw a circle around a large dinner plate (or make mini pavlovas).
Dollop on the mixture and evenly spread out within the circle using a metal tablespoon. Then spoon blobs around the perimeter of the base, so they join up.
Cook for 40 minutes, then turn the oven off and let it cool down in the oven.
Whisk cream along with the vanilla and icing sugar until fairly stiff but do not overwhisk, spoon onto the pavlova, trim the berries and scatter on.
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