You can use a variety of fruits to top a pavlova, from pomegranate seeds, to berries, to passionfruit.
Pavlova with Fresh Cream and Mixed Berry Compote
6oz or 6 egg whites
1 cup sugar
1 cup sugar
1 tsp vinegar
1 cup whipping cream
Berry compote
In an electric mixing bowl with a whisk attachment, whip egg whites and 1 cup sugar until soft peaks.
Stream in the other 1 cup of sugar and allow to whip for an extra 2 minutes.
Add vinegar and mix until combined.
Preheat oven to 350F.
Using an ice cream scoop, scoop out balls of meringue onto a baking sheet lined with parchement paper (after each scoop, dip ice cream scooper into hot boiling water to clan off excess meringue).
Using a teaspoon dipped in hot water, indent each meringue ball with the teaspoon to create a meringue nest.
Bake in the oven for 20 minutes.
Allow to cool.
Meanwhile whip cream to firm peaks.
Place meringue on the plate, spoon berry compote on top of meringue.
Top with whipped cream and serve.
Berry Compote
1 bag frozen mixed berries
2 cups sugar
Place berries and sugar into a sauce pan and boil on high heat.
When mixture starts to boil, turn heat down to medium low and allow to reduce for 15 – 20 minutes.
Let cool.
Recipe courtesy Caesar Guinto