Deconstructed Pavlova

INGREDIENTS

• 5 egg whites, at room temperature 
• 1 ½ cups caster sugar
• 3 tsp cornflour
• 2 tsp white vinegar
• 1 tsp vanilla essence

TOPPINGS

• 600ml thickened cream
• 2 tbsp caster sugar
• 1tsp vanilla essence
• 1 punnet Strawberries
• 2 peaches, sliced
• 2 passionfruit, halved
• 200g frozen summer berries

DIRECTIONS

1. Preheat oven to 150°C and line a large baking tray with non-stick baking paper.
2. Using the whisk attachment on the Planetary Bench Mixer, whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoonat a time, whisking constantly, until the sugar dissolves and the mixture turns thick and glossy.
3. Whisk in the cornflour, vinegar and vanilla essence.
4. Spoon the meringue mixture onto the baking tray. Use a flat-bladed knife to shape the meringue into a nest-like shape and make furrows. Bake in oven for 10 minutes.
5. Reduce oven temperature to 110°C. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
6. In a small pot, heat frozen berries and 1 tablespoon of sugar for 3-4 minutes till the sugar dissolves. Remove from heat and allow to cool.
7. In the Planetary Bench Mixer, whisk the cream in a bowl with the 1 tablespoon of sugar and vanilla essence, until firm peaks form. Spread the cream over the top of the cooled Pavlova. Top with strawberries, peaches, passionfruit and berry coulis.
8. For a different way of serving, break the meringue into pieces and layer it on a platter. Alternate with the cream and fruit, so you get a rustic deconstructed pavlova.