You can't beat a fresh fruit pavlova…

I was invited to a Moroccan themed dinner party at my friend Sarah’s house.  People were contributing various elements of the menu and I offered to make one of the desserts.  My rudimentary research on Moroccan desserts did nothing to make my mouth water and I really didn’t want to cause a disappointing end to the meal.  My brief was to make something that wouldn’t be too heavy at the end of a big meal and for me, Fresh fruit pavlova was going to fit the bill perfectly.

It’s hard to go wrong with a pavlova, especially when any imperfections can be hidden with the cream and fruit.  Not that I’m admitting to any imperfections of course but for any of you trying this for the first time, be reassured that cream and fruit will cover anything!!

To make the pavlova you will need:

3 egg whites

6 oz castor sugar

1 tsp white vinegar

1 tsp vanilla essence

1 carton of double/whipping cream

Mixed fresh fruit (I used Strawberries and Blueberries)

Instructions:

Line a baking tray with parchment paper

whisk the egg whites

whisk in half the sugar and fold in the rest

stir in the vinegar and vanilla essence

Pour the mixture on to the baking tray and form into a circle, keeping it nice and high

bake in the oven at 150 for 1 hour

Turn onto a serving plate and allow to cool

top with the cream and fruit

Serve and enjoy…

I added this picture of it being served so that you could see how nice it was al fresco, especially with a refreshing bottle of Rose in the background!