Cherry pavlova recipe

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  • Serves 8
  • 20 mins to prepare and 1 hr to cook
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cherry pavlova
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Customer recipe by Kate Moore
Added 70 months ago

Pre-heat the oven to Gas 4, 180C, fan 160C

 

Place the egg whites into a large, clean mixing bowl. Using an electric whisk, whisk the egg whiles until stiff.

Add the sugar, a spoonful at a time, whisking well between each addition. Add the vanilla extract, vinegar and cornflour and whisk again.

Line a baking sheet with nonstick baking paper and pile the meringue into the middle, spread the meringue into a large circle so it is approximately 4-5cm thick. Place in the oven and immediately reduce the temperature to Gas 2, 150C, fan 130C.

Cook for 1 hour until the meringue is crisp and golden. Turn off the oven and leave the door ajar to allow the meringue to cool down slowly.

 

Once the meringue is completely cold place on a serving plate and spread with the raspberry jam.

Whisk the cream until it forms soft peaks and then spread over the jam and dot with the drained cherries.

 

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 4 egg whites
  • 250g (8oz) golden caster sugar
  • 1 tsp vanilla extract
  • 1/2 tsp white wine vinegar
  • 1/2 tsp cornflour
  • 100g (1/2oz) raspberry jam
  • 350ml/11 floz double cream
  • 200g fresh cherries, with stones removed
  • 50g (2oz) milk chocolate, melted
  • 50g (2oz) white chocolate, melted

 

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