Ingredients

Sugar

Water

U.S. Liquid Egg White

Icing Sugar

Strawberry

Raspberry

Blueberry

Raspberry Sauce

Passion Fruit Sauce

Double Cream (whipped)

Mint Leaf

150 g

50 g

200 g

200 g

50 g

50 g

50 g

50 g

50 g

100 g

1 pc

Method

Boil water and sugar until 128°C. Whip egg white until a firm snow is obtained. Pour the hot syrup into the egg white.

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Add icing sugar and slowly stir the mixture well.

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Brush a rectangular mould with some oil. Place a baking sheet on the baking tray, then pipe the mixture from step 2 into the mould.

Remove the mould and dust with icing sugar on top. Baked in the

oven for about 140°C for 30 minutes.

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Place the pavlova on a long plate, dust on top with icing sugar and around the plate. Cut each strawberry into four pieces, add in raspberry and blueberry, then mix with raspberry sauce.

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Spoon berries on the top of the pavlova and a spoon of passion fruit sauce over the fruit and around the plate. Lastly scoop a spoon of double cream on top of the berries with a piece of mint leaf.