Makes 8 mini pavs
For the pavlova:
4 egg whites (eggs must be room temperature)
250 g castor sugar
1 tsp white wine vinegar
2 tsp cornflour
1 tsp dried lavender
1 drop vanilla essence
For the strawberries and raspberry coulis:
1 punnet strawberries
1 kg frozen raspberries
2 Tbsp castor sugar
8 borage flowers
Beat egg whites first
Add castor sugar (1 Tbsp at a time)
Slowly beat for ages (10-12 minutes)
Add vinegar, cornflour, vanilla and lastly lavender. Stirring with a metal spoon.
Pre-heat oven to 180C. Put tablespoon dollops of pavlova mixture onto an oven tray (approx 8 mini pavs) lined with baking paper. Place into oven and lower temperature to 150C for half an hour. Turn off oven and leave to cool (this stops them going floppy).
Cut fresh strawberries in half.
Place the fozen raspberries in a pot with a little bit of water and the castor sugar. Cook with the lid off and cook 5 – 10 minutes until the sugar is dissolved. Blend and strain. (If you don’t blend first, its harder to strain the pips out).
Place the pavlova on a plate, add some strawberries, drizzle the coulis over the strawbs and garnish with borage flowers.
Pavlova baking essentials:
- the bowl must be clean and dry (grease and moisture isn't good, some people go so far as to wipe out their bowl with a lemon to make sure there is no grease)
- the sugar MUST be added slowly, ie 1 tablespoon at a time (undissolved sugar weeps)
- fresher the egg the better (they separate better)
- you can't have even a trace of yolk in the whites