Pavlova Recipe

Here is the pavlova I made yesterday (click on it to zoom in):

For the meringue (from http://www.bbc.co.uk/food/recipes/passionfruitandraspb_87335)

• 4 large free-range egg whites

• 225g/8oz caster sugar

• 2 tsp cornflour

• 1 tsp white wine vinegar

For the berry coulis (from http://www.bbc.co.uk/food/recipes/etonmesswithberrycou_83245)

• 100g/3½oz frozen mixed berries, defrosted

• 1 lime, juice only

• 1 tbsp icing sugar

For the topping

• 3/4 - 1 punnet of fresh raspberries

• 5 squares melted chocolate

• 1/4 tub Haagen Dazs (vanilla flavour)

Make the meringue

1. Preheat the oven to 140C/285F/Gas 1.

2. For the meringue, place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed.

3. Add the sugar, a spoonful at a time, continuing to whisk until firm peaks form when the whisk is removed and the mixture becomes glossy and smooth.

4. Whisk in the cornflour and vinegar.

5. Line a baking sheet with baking paper and spoon the mixture onto the tray in a large round.

6. Transfer to the oven and bake for ten minutes, then turn the heat down to the lowest setting and leave for 2-3 hours, or until crisp but uncoloured. Remove from the oven and allow to cool, then place onto a serving plate.

Make the coulis

1. To make the coulis, place the mixed berries, lime juice and icing sugar into a small food processor and blend until smooth.

2. Pass the berry mixture through a fine sieve.

Topping and decoration

1. Spread 3/4 of the coulis onto the meringue base
2. Arrange the raspberries in a circle around the edge of the meringue. Repeat so there are two or three rows of raspberries.
3. Drip melted chocolate on top of the raspberries.
   
4. Spoon the ice cream into the centre of the circle of raspberries.
5. Top with the remainder of the coulis and leftover chocolate.
6. Serve.