Ingredients: 3 egg whites 180 g caster sugar 2 teaspoons ground cinnamon 1 teaspoon cornflour 1/2 teaspoon vinegar 360 g virtually-fat-free fromage frais 415 g can of pears in natural juice, drained and sliced 213 g can of blackcurrants in natural juice, drained
Directions:1. Preheat the oven to 150 C or 300 F. Line a baking tray with baking parchment. 2. In a large bowl, whisk the egg whites until stiff. Gradually whisk in the sugar, a tablespoon at a time, whisking well between each addition. Using a large metal spoon, gently fold in the ground cinnamon, cornflour and vinegar. 3. Pile the mixture into 4 heaps on the prepared baking tray and shape into 4 rounds, hollowing a dip in the middle of each. Bake in the oven for 40-50 minutes or until golden and firm on the outside and soft in the centre. Allow to cool on the baking tray for 5 minutes before serving. 4. To serve, place each pavlova on an individual plate and top with some fromage frais and a serving of pears and blackcurrants. Serve at once. |