Nectarine and raspberry pavlova recipe

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PAVLOVA HERO
  • Rating: 5 stars
  • Cost per serving: 63p
  • 20mins to prepare and 1hr 30mins to cook, plus 15mins cooling and 1hr chilling Takes: 20mins to prepare and 1hr 30mins to cook, plus 15mins cooling and 1hr chilling
  • 8 Serves: 8

Preheat the oven to Gas 1-2, 130°C, 250°F, fan 110°C. Line a baking sheet with baking parchment and draw a 23cm circle in the centre.

Whisk the egg whites in a grease-free bowl until they form stiff peaks. Add half the caster sugar and whisk again until the mixture is thick and shiny. Mix the cornflour, vanilla and vinegar to a paste and fold into the eggs whites with the remaining sugar.

Pile the meringue into the circle on the baking sheet , making a hollow in centre. Bake for about 1 1/4 -1 1/2hours or until pale brown but a little soft in the centre. Leave to cool.

To make the raspberry sauce, mash 100g of the raspberries with the caster sugar, stir until the sugar dissolves. Now push the mixture through a nylon seive to remove the pips. Chill until required.

Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the remaining fruit. Serve within 1 hour of filling.

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  • 3 large egg whites
  • 175g caster sugar
  • 1tsp cornflour
  • 1tsp vanilla essence
  • 1tsp white or red vinegar
  • Filling
  • 250g raspberries
  • 1tbsp caster sugar
  • 300ml double cream
  • 2 ripe nectarines, stoned and thinly sliced
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Each serving contains
  • Calories 290 15%
  • Sugar 30.2g 34%
  • Fat 17.9g 26%
  • Saturates 11.8g 59%
  • Salt 0.1g 2%
of an adult's Reference Intake amount. Find out more
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