Tutti frutti pavlova
Glacé cherries, pistachios and mixed peel give this pavlova a decadently rich flavour that’s a bit different to the usual fresh fruit.
Ingredients
For the meringue
- 4 free-range egg whites
- 250g/9oz caster sugar
- 1 tsp white vinegar
- 2 tsp cornflour
- 1 tsp vanilla extract
- butter, for greasing
For the tutti-frutti cream
- 350ml/12fl oz double cream
- 2 tbsp icing sugar
- 1 tbsp cornflour
- 100²µ/3½´Ç³ú glacé cherries, chopped
- 100²µ/3½´Ç³ú pistachios, roughly chopped
- 100²µ/3½´Ç³ú mixed peel
To decorate
- 25g/1oz dark chocolate shavings
Method
Preheat the oven to 150C/130C Fan/Gas 2 and lightly grease a large baking tray. Using a pencil, trace around a 25cm/10in plate onto baking paper and then flip it over onto the greased baking tray.
To make the meringue, whisk the egg whites until soft peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt. As soon as you have used all the sugar and you have stiff peaks, add the vinegar, cornflour and vanilla and whisk one last time to incorporate.
Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Create a slight indent in the centre, where the cream will sit.
Bake in the oven for 1 hour. When the hour is up, turn the oven off and leave the meringue in there until the oven is totally cold. Pop onto a serving dish or leave in an airtight container until you are ready to serve.
To make the filling, whisk the cream in a bowl with the icing sugar and cornflour until you have soft peaks. Add about half of the chopped cherries, pistachios and mixed peel and gently fold through, reserving the rest for the top.
I like to take two spoons and dollop the cream mixture onto the meringue in a rough fashion. Finally, scatter with the rest of the cherries, pistachios and mixed peel and sprinkle all over with the chocolate shavings.
