Name: Marshmallow pavlova with ice-cream and berries
Yield: 1
Ingredients: 6 eggwhites; 322.50 gm caster sugar; 4.40 gm vanilla extract; 10.00 gm cornflour; Pinch cream of tartar; 500g frozen mixed berries; 12.00 gm icing sugar mixture; 40.00 ml orange-flavoured liqueur (see note); 1.5 litres vanilla ice-cream

Marshmallow pavlova with ice-cream and berries

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Impress guests with a divine pavlova and ice-cream treat for Sunday lunch.

Ingredients:

6 eggwhites
4.40 gm vanilla extract
10.00 gm cornflour
Pinch cream of tartar
500g frozen mixed berries
12.00 gm icing sugar mixture
40.00 ml orange-flavoured liqueur (see note)
1.5 litres vanilla ice-cream

Instructions:

- Preheat your oven to 120°C/100°C fan-forced and line a baking tray with baking paper marked with a 22cm circle. - Use an electric mixer to beat eggwhites until soft peaks form, then gradually add caster sugar one tablespoon at a time until dissolved. - Add vanilla, cornflour, and cream of tartar, and beat for 30 seconds until well combined.
Transfer the mixture onto the prepared tray and mold it into a 4.5cm-high, 22cm circle. Use a spatula to create furrows along the sides. Bake for 1 to 1.25 hours until edges are firm. Turn off the oven and allow the pavlova to cool inside with the door slightly open.
In a bowl, mix together the berries, icing sugar, and liqueur. Let it sit for 30 minutes until the berries are thawed and the mixture becomes syrupy.
Place scoops of creamy vanilla ice cream delicately on the top of the airy pavlova. Generously drizzle with a luscious mixture of fresh, vibrant berries. Serve this delectable dessert with pride.

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