3 egg whites
175 g (6 oz) caster sugar
1 teaspoon cornflour
1 teaspoon vinegar
1/2 teaspoon vanilla essence
175 g (6 oz) caster sugar
1 teaspoon cornflour
1 teaspoon vinegar
1/2 teaspoon vanilla essence
For the filling
300 ml (1/2 pint) double cream
2 bananas, sliced and brushed with lemon juice
2 kiwi fruits, peeled and sliced
100 g (4 oz) green grapes, halved and deseeded
2 oranges, peeled and segmented
2 bananas, sliced and brushed with lemon juice
2 kiwi fruits, peeled and sliced
100 g (4 oz) green grapes, halved and deseeded
2 oranges, peeled and segmented
method
1. Mark a 20 cm (8 in) circle on a piece of non-stick baking parchment and place on a baking tray.
2. Whisk the egg whites until they stand in stiff peaks. Gradually whisk in half the sugar. Fold in the remaining sugar with the cornflour, vinegar and vanilla.
3. Spoon or pipe the meringue on to the marked circle and bake in the centre of a cool oven for 1 hour. Leave to cool in oven.
4. Remove paper and place on a plate. Whip the cream until stiff. Spoon over the pavlova I base, arrange the prepared fruit on top and chill before serving.
To pipe meringue, use a large piping bag fitted with a large plain nozzle.
2. Whisk the egg whites until they stand in stiff peaks. Gradually whisk in half the sugar. Fold in the remaining sugar with the cornflour, vinegar and vanilla.
3. Spoon or pipe the meringue on to the marked circle and bake in the centre of a cool oven for 1 hour. Leave to cool in oven.
4. Remove paper and place on a plate. Whip the cream until stiff. Spoon over the pavlova I base, arrange the prepared fruit on top and chill before serving.
To pipe meringue, use a large piping bag fitted with a large plain nozzle.
serving amount
serves 6
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