4 Egg whites
100g Caster sugar
100g Light brown muscavado sugar
½ tbsp Corn flour
1 tsp White wine vinegar
500g Reduced fat crème fraîche
Try this dish with a sweet Noble Late Harvest Chenin Blanc from South Africa – Chenin Blanc is the most widely cultivated variety in the Cape. Characterised by its versatility, Chenin Blanc produces good natural wines covering the whole spectrum of styles from sweet to dry, as well as sherry and sparkling wine. The honeyed bouquet, layered with sun dried peach and apricot aromas and ripe pineapple flavours that are found in a typical Noble Late Harvest Chenin Blanc should complement this dish.
Wine recommendations by Wines of South Africa
- Firstly pre-heat the oven to 130oC/250F.
- Place the egg whites into a large bowl and, using an electric hand whisk on a low speed, begin whisking. After around 2 minutes, when the whites are foamy, increase the speed and whisk until soft peaks. Next, add the sugar spoon-by-spoon on a high speed until fully combined and until the graininess has gone. Then fold in the corn flour and vinegar.
- Take a baking tray and line it with baking paper (make sure it really is the non-stick version), spoon the meringue onto the tray in a circle, make a slight dip in the centre for the fruit and then bake for 1 hour 15 minutes. You want the meringue to be crisp on the outside and soft on the inside. When it is cooked, take out of the oven and cool.
- Spread the crème fraîche on the pavlova and top with the sliced peaches and nectarines, finally top with a sprinkling of blueberries.