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Raspberry and Cherry Pavlova
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3 egg whites
150g sugar
1 teaspoon cornflour
1 teaspoon vineger
250ml double cream
125g fresh raspberries
150g fresh cherries
handful unsalted pistachio, roughly chopped
[butterscotch sauce]
20g butter
20g darkbrown sugar
50ml double cream
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Serve 4
Preheat oven to 140°C.
Line a large baking sheet with baking paper.
In a large bowl, whisk egg whites on high speed until stiff peaks and gradually add sugar a spoonful at a time. When it look shiny and glossy, add cornflour and vinegar together and stir together to combine.
Use a table spoon, drop the meringue on a lined baking tray to make rectangle shape.
Bake it in the oven for about 1 hour or until crisp on the outside and easy to lift off the paper.
Cool for about 30–45 minutes to dry but middle should be soft. Peel away the paper and place on a serving plate.
Whisk double cream to soft peaks and spoon on the Pavlova, scattering the raspberries and cherries on top.
To make the butterscotch sauce, combine butter, sugar and cream into a small pan and heat until butter melt, and then bring to the boil, stirring all the time. Set aside to cool slightly and then drizzle over the Pavlova to serve.
