Fresh Berry Pavlova
- 250 grams sugar
- 50 grams cornstarch
- 2 teaspoons Baking powder
- 8 egg whites about 250 ml (approximately 1 cup)
- 700 grams mixed Berry (such as strawberries, raspberries, blueberries, red currants)
- 300 grams Double cream
- 3 tablespoons powdered sugar
- 2 tablespoons toasted slivered almonds
- 200 grams Whipped cream
Preheat the oven to 90-100°C (approximately 200°F).
Sift the sugar, cornstarch and baking powder together. Beat the egg whites in a large bowl until soft peaks form. Gradually add the sugar mixture and continue beating until stiff and glossy. Spread the mixture onto a baking sheet lined with parchment paper in a 1 cm (approximately 3/8 inch) thick layer about 28 cm (approximately 11 inches) in diameter. Use an offset spatula or the back of a spoon to creates decorative waves in the egg white mixture. Place on the bottom rack of the oven and bake for 4-5 hours, until completely set and dried. Turn the oven off, prop open the door with a wood spoon and allow to cool in the oven overnight.
Beat the double cream, whipping cream and powdered sugar until stiff.
Rinse the berries and pat dry.
Place the meringue base on a cake stand or platter, spread the whipped cream over the top, distribute the berries in the center and sprinkle with the toasted almonds.