Pavlova with Chantilly cream and Rasberries

Pavlova with Chantilly cream and Rasberries
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INGREDIENTS:

For Meringue:

3 egg whites
3/4 cup caster sugar
1/4 tsp cream of tartar

For Chantilly Cream:

1 cup heavy cream
2 tbsp caster sugar
1/4 tsp vanilla extract

Fresh fruit of your choice

INSTRUCTIONS:

For Meringue:

• Preheat Sunflame oven to 250 degrees.

• Make a heart stencil on parchment paper and cover with another piece of parchment (as shown).

• Beat eggs until frothy (either with a whisk or electric mixer) and then add cream of tartar. Keep beating and start adding caster sugar 1 tbsp at a time. Beat until the mixture forms stiff peaks (as shown).

•  Place mixture in pastry bag or plastic bag with tip cut off and form into hearts. Remember to go over the outside of the heart again so that you have a well in the center of the heart (as shown).

• Bake for 1 hour, turn the oven off and let it cool in the oven for one hour. Then remove from the oven and let it cool completely.

For Chantilly Cream:

Hint: Put your bowl into the freezer to get them very cold. 

• Add heavy cream, caster sugar, and vanilla extract to bowl and beat until it forms soft peaks.

• Remove the hearts from parchment paper with a spatula and fill center with Chantilly Cream and top with fresh fruit and a sprinkle of powdered sugar and serve.

Source: returntosundaysupper.com

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