Topping for Pavlova: • 1½ cups fresh cream
• 320g frozen, chopped Sally Williams nougat
• Mixed fruits of your choice
Method: • Preheat oven to 200° C.
• Line 1 or 2 heavy baking sheets with non-stick baking paper.
• Beat egg whites with a pinch of salt until frothy.
• Gradually add sugar very slowly and beat until very stiff.
• Add the vanilla while adding the sugar.
• Then add the vinegar.
• This takes approximately 15 minutes.
• Lastly fold in sifted cornflour.
• Drop meringue mixture into 6 ball-like shapes, slightly building up sides to make space for cream, nougat mixture.
• Turn down oven to 125° C and bake Pavlova for 20 minutes.
• Thereafter, turn off oven, leaving pavlovas in for a further 40 minutes.
• Allow to cool.
For Cream Mixture:
• Whip cream until it forms stiff peaks and then add the frozen Sally Williams nougat.
• Fill the individual pavlovas with the cream mixture.
• Add the fruits.
• This dessert should be made a few hours ahead of serving so that the cream can lightly soften the pavlova nests.
