Preparation time: 20 mins
Cooking time: 1 hour 15 mins
- 4 large egg whites
- 225g caster sugar
- 2 tsp cornflour
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 450g blackcurrants (fresh or frozen)
- 3 tbsp caster sugar
- 300ml pint double cream
- 200g carton half fat crème fraiche
- Mint leaves
- Preheat the oven to 130°C (110°C fan) mark 1/2. Line a baking sheet with non-stick parchment paper and draw a 23cm/9” circle, turn the paper over.
- Put the egg whites into a large clean bowl and whisk until stiff. Gradually add two-thirds of the sugar a tablespoonful at a time, whisking between each addition.
- Mix the cornflour into the remaining third of sugar and add all at once and whisk until very stiff and glossy. Carefully fold in the vanilla and vinegar.
- Scoop the meringue onto the paper and push the meringue out to fill in the circle, creating a dip in the middle, flick the meringue into peaks or swirls around the edge.
- Bake in the oven for 1¼ hours or until firm and crisp around the edges.
- Remove from the oven and leave to cool. The meringue may very well crack and sink a little, transfer to a flat serving plate.
- While the meringue cooking, put the blackcurrants into a pan with 3 tablespoon water and gently bring to simmer, cook for 1-2 minutes until the juice just begins to run from the fruit and colour the juices.
- Blend the cornflour with 2 teaspoons of water, add to the pan and simmer until the juices have thickened. Turn the blackcurrants into a bowl to cool.
- When ready to assemble, whip the cream until softly peaking, fold in the crème fraiche then add half of the blackcurrants and fold about four times to create a swirled effect. Pile this onto the pavlova, gently spreading it to the edge then spoon over the remaining blackcurrants and syrup.