"Let's Celebrate." Her delicious festive selections are sure to be a hit this year as they appear, as usual to be "fast, fresh and simple".
I'm pretty sure I'm going to try this yummy summer pavlova for our Christmas feast. Looks amazing doesn't it? Let's hope it looks as good in real life as it does in her picture. Umm?!
Classic Pavlova with Cherry Syrup
225ml eggwhites (approx 6 eggs)
1 1/2 cups of caster sugar
1 1/2 tsp white vinegar
1 1/2 cups single cream
400g cherries to serve
1 cup caster sugar 1 cup water
150g cherries, pitted
To make the cherry syrup, place the sugar and water in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, add the cherries, bring to the boil and cook for 10-15 min or until thickened. Strain the syrup, discarding the cherries and set aside to cool completely.
Preheat oven to150 degrees C. Place the eggwhites in an electric mixer and whisk on high until soft peaks form. Add the sugar, 1 tbl at a time, whisking for 30 seconds before adding another tbl. Once all sugar has been added, whisk for a further 6 min or until the mixture is stiff and glossy. Scrape down sides of the bowl with a spatula. Add vinegar and whisk for further 2 minutes or until glossy and combined.
Draw a 26 cm circle on a sheet of non stick baking paper and place on a baking tray. Place large spoonfuls of the meringue mixture into the circle. Reduce temp tp 120 degrees C. and bake for 1 hour and 30 min. Turn oven off and allow to cool completely in the oven. Top the pavlova with the whipped cream and cherries and drizzle with the cherry syrup to serve. Serves 8-10.
From G. xx