Pavlova with Red Fruits

Cherries from our orchard. This is a late variety called 'Giant' that I used on the pavlova.

Pavlova is a classic Australian dessert, which once you have the knack of making, is remarkably easy.

Ingredients
3 egg whites
175 g caster sugar
1 tbsp red fruit coulis
250 g fromage blanc battu, mascarpone or whipped cream (or a mixture of two)
250 g fresh fruit (I used a sliced nectarine and cherries for this one)

Method

1. Line a baking sheet with silicone mat or baking paper.
2. Heat the oven to 120C.
3. Use a stand mixer with balloon whisk to whisk the egg whites, starting at a medium low speed for 30 seconds, then beating on the highest speed for two minutes until stiff.
4. Slowly whisk in the sugar.
5. Fold the fruit coulis in by hand using a metal spoon.
6. Tip the meringue on to the lined baking sheet and gently spread out into a thick rimmed shallow bowl shape, about 20 cm diameter.
7. Bake for an hour, checking periodically. If the meringue browns, crack open the oven door to lower the heat but continue the drying process.
8. Remove from the oven and leave sit for 10 minutes before carefully lifting off the silicone and on to a plate (use a cake slice or palette knife to run under the pavlova and make sure it comes free).
9. When the meringue has cooled completely, fill the centre with the fromage blanc or cream.
10. Decorate with the fruit. Serves 6.

The cherries were home grown, from our orchard. The eggs came from a local poultry farm, who have a stand at the market in Preuilly on Thursdays. The fromage blanc battu (one of the most delicious substances on Earth...) comes from a local dairy farm, who delivers twice a week to our door.

Yum

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