1 minute read
Cherry and nectarine pavlova
CHERRY AND NECTARINE PAVLOVA Serves 6
3 egg whites 175g caster sugar 1 tsp vanilla extract 250g whipped cream 150g cherries, pitted and halved 150g nectarines, pitted and sliced
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1 Preheat the oven to 120°C/100˚C fan/gas mark ½. 2 Whisk the egg whites in a clean, dry bowl until stiff. Fold in one tablespoon of the caster sugar, then gradually whisk in the remainder until still peaks form. Gently fold in the vanilla. 3 Spread the meringue mixture onto a sheet of baking paper to form a 20cm circle. Cook for one hour until the meringue is crisp, then remove from the oven and set aside. Leave to cool for 10-15 minutes before removing the paper.
4 When the meringue has cooled, cover with whipped cream and fruit.
Per Serving 306kcals, 16.9g fat (10.5g saturated), 38.5g carbs, 37g sugars, 2.2g protein, 1g fibre, 0.03g sodium
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