VANILLA BERRY BAKED PAVLOVA

Bahan-bahan

+ 2KG FROZEN BERRIES AND CHERRIES

½ CUP (75G) CASTER (SUPERFINE) SUGAR

1 VANILLA BEAN, SPLIT AND SEEDS SCRAPED

+ ½ CUP (125ML) WATER

¾ TEASPOON CREAM OF TARTAR

3 CUPS (660G) CASTER (SUPERFINE) SUGAR

225 ML EGG WHITE (ABOUT 6 EGGS), AT ROOM TEMPERATURE

Petunjuk

1 Heat a large ovenproof pan over high heat.

2 Add the berries and cherries, sugar and vanilla and stir to combine. Bring to the boil.

3 Reduce heat medium and rapid simmer for 40- 50 minutes or until the liquid is reduced and syrupy to your liking.

4 Wipe the pan edges down with a clean wet paper towel or cloth. Refrigerate until cool.

5 Preheat oven to 200°C (400°F).

6 To make the italian meringue, place the water, cream of tartar and 1½ cups (330g) of the sugar in a small saucepan over high heat. Cook, stirring, until the sugar is dissolved. Bring to the boil, reduce the heat to medium and cook for 6 minutes or until it reaches 115°C on a candy thermometer.

7 Place the eggwhite in the clean bowl of an electric mixer and whisk on high speed until stiff peaks form. With the motor running, gradually add the remaining sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin steady stream and whisk for a further 4 minutes or until the meringue is thick, glossy and cooled.

8 Using a metal spoon, dollop the Italian meringue mixture over the top of the cooled berries. Bake for 15 minutes or until crispy and golden on top. Serve warm. Serves 8-10