Brown sugar pavlova with fruit

Warmth the oven to 150C/130C fan/gas 2 and line two giant baking trays with baking parchment. The usage of a 900g loaf tin as a template, hint two rectangles onto the parchment. Flip it over. Sift each and every the sugars correct into a giant bowl (expend a spoon to push it by scheme of). Whip the egg whites on low tempo in a stand mixer or with an electrical walk till tiny bubbles invent. Flip the velocity up to medium and walk to stiff peaks. Add the sugar mix, 1 tbsp at a time, whisking between each and every addition till the whole sugar has been added. Tumble in the vanilla. Chase for 3-4 mins more till the meringue is soft (no longer grainy) – take a look at it between your fingertips.

Spoon the meringue correct into a piping assemble fitted with a giant title nozzle, and pipe it over the parchment using the templates so that you just have to perchance presumably presumably even possess two meringue rectangles. Use a skewer to assemble more swirls, in case you be pleased. Bake for 50 mins-1 hr till crisp, then turn off the oven. Accelerate away to chill internal.

To pork up, walk the cream, icing sugar and vanilla extract to soft peaks using an electrical walk. Problem one meringue on a serving board, then pipe or spoon over half of the cream. Layer over half of the fruit, high with the 2d meringue, then the the rest of the cream and the final fruit. Finest eaten on the day it’s made, however will place chilled for up to two days.