2.5-3hrs
1 pack Scotty Brand strawberries
3 packs Scotty Brand raspberries
4 large egg whites
250g golden caster sugar
2 tbsp cornflour
1tsp white vinegar
½ tsp vanilla extract
Icing sugar
Mint leaves
Whipping cream
Fresh lemon
Heat oven to 150°C/130°C fan.
Use a pencil to draw around a large plate on baking parchment, then turn the baking parchment over and place on a large baking tray.
Whisk the egg whites until they form stiff peaks, then whisk in the sugar 1 tbsp at a time. Next whisk in the cornflour, then vinegar and vanilla until the mixture forms stiff, glossy peaks.
Using a metal spoon, spread the meringue inside the drawn circle on the baking parchment, making the sides higher than the middle.
Bake for 1.5 hrs, then turn off the heat and let the pavlova cool completely inside the oven without opening the door.
To make the coulis, blend 2 packs of Scotty Brand raspberries with a liquidiser and then push through a fine sieve to de-seed. Stir in 2 tbsp. lemon juice and 1 tbsp icing sugar (optional).
Whip the cream until it forms spoon-able peaks.
Hull the strawberries and chop the largest ones in half.
Once the meringue is cool and ready to be decorated, top with whipped cream, coulis fruit and small mint leaves before dusting with icing sugar to finish.
Serve immediately.
