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Pre-heat oven to 150C. Line baking tray with baking parchment. Grease 8 three-inch rings to pipe the pavlova mixture into.
In a large bowl beat egg whites until stiff but not dry. Gradually add sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice and cornflour.
Spoon mixture inside the rings, smoothing the top with the back of a knife. Remove ring gently so as not to distort the shape. Bake for 1 hour. Cool on a wire rack. Place the meringue on a flat serving plate. Whip the cream until you get soft peaks then fold in the praline and chopped nut (keep some back for garnishing). Spoon on top of the pavlova and garnish with some seasonal berries.
For my photograph I also added a little praline biscuit to the plate. You probably wouldn't want to go to the trouble of making these and it's not really necessary. But you can buy them from specialist shops.
- 4 egg whites
- 250g caster sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 tsp cornflour
- 475 ml whipping cream, whipped
- 100g praline
- 50g chopped hazel nuts