FATIMA’S PAVLOVA WITH SUMMER BERRIES
4 egg whites, room temperature
2/3 cups of caster sugar
1 tablespoon of corn flour
Topping
250 ml fresh cream whipped until stiff with a tablespoon of caster sugar and a teaspoon of vanilla essence.
Summer berries
In a clean dry bowl, with electric mixer, beat the egg whites until white and frothy , while still beating add the sugar a tablespoon at a time beating all together about 8 minutes or until the meringue is silky and shiny white and stiff peaks .
Spoon or pipe any shape you like on a sheet baking pan lined with baking paper and bake in a preheated oven at 90°C for 2 hours. Remove and cool completely.
Top with whipped cream and berries and a few mint leaves
To make a Berry sauce, simply take 8 fresh raspberries, mash it through a sieve and allow all the juices to drip into a bowl, add a tablespoon of caster sugar and stir well, allow sauce to sit for 10 minutes . Pour this sauce over the Pavlova.
Delicious
SOURCE: Cape Malay Cooking with Fatima Sydow
