Easter Feasts - Desserts - Heart Shaped Pavlova
Friday 9th February 2018
Draw a large heart, approx. 20cm onto a piece of baking parchment. Arrange upside-down on a greased baking sheet.
Pre-heat oven to 160C, 140Fan, Gas 3.
In a large, clean bowl, whisk egg whites, using an electric whisk until they stand in soft peaks.
Add sugar, 1 dessertspoon at a time, continuing to whisk until stiff, glossy meringue results.
In a cup, combine cornflour and vinegar and mix to a smooth paste.
Fold into the meringue, using a metal spoon.
Turn meringue onto paper and spread meringue out to fit the heart.
Put the meringue into the oven, immediately turning temperature down to 140C, 120Fan, Gas 1 and cook for 1 ¼ hours, then turn oven off and if possible, leave meringue in the oven overnight.
Transfer the pavlova to serving plate. In a large mixing bowl, combine whipped cream and crème fraiche. Fold in ½ the blackberries. Pile cream mixture onto centre of pavlova and carefully spread over the heart.
Decorate with the remaining blackberries and sliced kiwi.
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