Pavlova by Lau

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

- Preheat the oven to 150C.

Step 2

- Place your serving plate on a sheet of baking paper and draw a circle at the size of your plate.

Step 3

- Whisk the egg whites in a large bowl and whisk until you achieve stiff tops. (It will be ready once you can turn the bowl upside down without the eggs sliding out)

Step 4

- Gradually add the sugar, after slowly adding this, whisk in the vanilla extract, cornflour and lemon juice until well combined!

Step 5

- Position the baking paper drawn side down on the baking tray. Spoon the meringue onto the sheet into a circle and shape using a rubber spatula (or the back of a serving spoon). Create a large meringue nest, with soft peaks rising on the sides.

Step 6

- Place in the centre of the oven and bake for about 1 hours until very lightly coloured and crips on the outside.

Step 7

- Leave the meringue to rest in the oven for another hour to cool down completely. (Oven turned off)

Step 8

- A maximum of 2 hours before serving, carefully take the baking paper of the meringue and place on serving plate.

Step 9

- Whip the cream until stiff and spoon into the meringue nest. Top with the fruit.

Step 10

- Use some (red) fruit, 2 tbsp of the icing sugar and a bit of water to create the drizzle. Use a food processor or a mixer to blitz until smooth. Push through a sieve to achieve a smooth drizzle.

Step 11

- Drizzle on top of the pavlova and serve.