Frozen Berry Pavlova with White Chocolate Drizzle

Ingredients

• 180 g fresh cherries
• 180 g fresh blueberries
• 125 g fresh raspberries
• 225 ml egg whites (about 6 egg whites at room temperature)
• 330 g caster sugar
• 10 ml cornflour
• 7.5 ml white vinegar
• seeds scraped from 1 vanilla pod
• 250 ml whipping cream
• 25 g pistachios (finely chopped)
• 50 g white chocolate (melted)

Instructions

1. 1

   Place the berries in a single layer on a baking tray and place in the freezer for a few hours or overnight until frozen

2. 2

   Preheat the oven to 150 degrees C

3. 3

   Place the egg whites in the clean and dry bowl of an electric mixer and whisk until stiff peaks form

4. 4

   Add the sugar one tablespoon at a time at 30 second intervals

5. 5

   Once all the sugar has been added, scrape down the sides with a spatula and whisk for another 6 minutes until the mixture is stiff and glossy

6. 6

   Place the vinegar and cornflour in a small bowl and mix to combine

7. 7

   Add the vinegar mixture and vanilla seeds to the egg white mixture and whisk for another 2 minutes until combined

8. 8

   Draw a 22cm circle on a sheet of baking paper and place pencil side down on a large baking tray

9. 9

   Place heaped spoonfuls of the meringue mixture around the inside of the circle to create a ring

10. 10

    Place in the oven, reduce the temperature to 120 degrees C and bake for 1 hour

11. 11

    Turn the oven off and allow the pavlova to to cool completely in the oven

12. 12

    To serve, spoon the whipped cream on top, fill the middle with the frozen cherries and scatter the other frozen berries on top

13. 13

    Drizzle the pavlova with the melted chocolate and sprinkle with the pistachios

14. 14

    Serve immediately

15. 15

    Serves 6 – 8

16. 16

    Adapted from Donna Hay