Brown Sugar Pavlova with blackberries and macadamia nuts.

 Brown sugar Pavlova with Blackberries & Fire Roasted Macadamia nuts  GF

Prep time 10 minutes

Cooking time 1- 1 ¼ hours

Serves 8-10

6 x eggs whites 

1 ½ cups loosely packed ( 220g )  brown sugar

1 Tbsp corn flour

1 Tbsp malt vinegar or white vinegar

1 tsp good quality vanilla extract or scraped beans from 1 pod

600ml thickened cream

250g fresh black berries and raspberries 

100g Roasted macadamia nuts

Icing sugar to dust

1 Preheat oven to 180°C, or 160°C fan. Line a circular tray (the pizza trays with the holes in the base are really good for this) with baking paper.

2 In a large bowl beat egg whites with an electric beater for 4-5 minutes on medium speed till soft peaks form. Gradually add the sugar and beat on high speed scraping down the sides with a rubber spatula between additions, beating till thick and glossy. With a large metal spoon fold in corn flour, vinegar and vanilla. ( just a couple of turns with the spoon, till it’s all incorporated)

3 Pile the meringue really high in the centre of the prepared tray with a diameter of meringue about 12-15 cm. Reduce the oven temperature to 120°C or 100°C fan forced. Bake for 1 hour- 1 ¼ hours, till the meringue is crisp and slightly coloured. Turn off oven and leave door ajar. Cool completely in the oven.

4  When you are ready to serve. Beat cream with electric beaters on medium speed for 5-6 minutes till thick.

5 Spread pavlova with cream, top with chopped  blackberries, raspberries and roasted macadamias .Dust with icing sugar to serve.

We roasted the macadamias in a pan over the fire, they took about  5-7minutes till slightly change colour. If you are lucky enough to roast nuts over the fire, keep a close eye on them, as they will change colour fast .

 If you are roasting the nuts in the oven Preheat oven to 160°C/ 140°C fan forced  and place on a tray lined with baking paper, roast for 8-10 minutes till golden brown.