Pavlova with fresh summer fruits
1 cup(s), (220g)
2 tbs, sifted
¼ tbs, (white)
light cream cheese
Fromage frais, 99% fat free
250 g, (Vanilla Fruche)
2 medium, sliced
2 medium, peeled, sliced
2 medium, halved
- Preheat oven to 150˚C or 130˚C fan-forced. Mark an 18cm circle on a piece of baking paper and turn paper over, marked side down on a baking tray. Beat egg whites in a large bowl with an electric mixer until stiff peaks form.
- Gradually add the sugar, continue beating until mixture is stiff and glossy. Fold in the cornflour and vinegar until just combined.
- Shape mixture into tray using marking as a guide. Reduce oven to 120˚C or 100˚C fan-forced and bake for 1 hour and 20 mins. Turn off oven and allow to cool completely in oven.
- Beat cream cheese and Fruche with an electric mixer for 3-4 mins or until well combined. Spread over meringue. Top with peaches, kiwifruit and passionfruit pulp.