Piece of Cake

Baby Pavlovas 
with Summer Berries and Vanilla Gelato

Takes 1–1½ hours

Serves 4

85g pistachios, coarsely grind

1tsp corn flour

1tsp white wine vinegar

200g caster sugar

4 egg whites, whisked to soft peaks

4 scopes of Vanilla Gelato

100ml crème frâiche (optional)

icing sugar

seasonal berries

• Preheat oven to 140C.
• The Meringue - Blend the corn flour and vinegar. Whisk egg whites till stiff and in a glossy mixture. Slowly add in caster sugar while whisking.
• The Pavlovas - Fold in ½ portion of the pistachios into the meringue. Stir in the corn flour mixture.  Spoon mixture onto the baking sheet to make 4 pavlovas. Hollow out a dip in the centres. Bake the pavlovas for 45 minutes.
• The Filling - Whisk crème frâiche with icing sugar till in whipped form with a desired sweetness.
• The Serving - Spoon a layer of  whipped cream followed by a generous scope of Vanilla gelato. Finish off by scattering seasonal berries of your choice and sprinkle the reserved pistachios on top. Voila!

Tips on the Meringue:

Be sure the container for whisking egg whites is oil free
All egg whites must be in room temperature otherwise you will have a hard time whisking them in stiff foam
*check point - you should be able to turn around the bowl without having the egg whites falling off