Lucknow fennel seed pavlova

Name: Lucknow fennel seed pavlova
Cook time: 1 h 30 min
Ingredients: 4 egg whites; Pinch of salt; 330g (1 1/2 cups) caster sugar; 1/2 tsp vanilla extract; 1 tsp white wine vinegar; 2 tbsp Lucknow fennel seeds; 1 tbsp cornflour, sifted; 300mL pouring cream, whipped; 250g ripe strawberries, hulled and sliced; 250g blackberries and raspberries; 2 ripe star fruit, sliced

Lynne Mullins

October 19, 2011

Time:1-2 hours

The following recipe can be doubled or even tripled if you have a large enough baking tray. The meringue can be made a day ahead and stored in an airtight container at room temperature. Lucknow fennel seeds are smaller and sweeter than regular fennel.

Ingredients

4 egg whites
Pinch of salt
330g (1 1/2 cups) caster sugar
1/2 tsp vanilla extract
1 tsp white wine vinegar
2 tbsp Lucknow fennel seeds
1 tbsp cornflour, sifted
300mL pouring cream, whipped
250g ripe strawberries, hulled and sliced
250g blackberries and raspberries
2 ripe star fruit, sliced

Method

Preheat oven to 180C.
Using an electric mixer, beat egg whites and salt until soft peaks form, then add 55g (1/4 cup) sugar and beat for about 3 minutes, until sugar dissolves. Add remaining sugar a quarter of a cup at a time, beating until sugar dissolves. Beat until mixture is thick and glossy. Add vanilla, vinegar and fennel seeds and beat until combined. Fold in cornflour and spread mixture into a rectangle (approx 15cm x 20cm) on a greased, baking paper-lined oven tray. Reduce oven temperature to 100C and bake pavlova for 1 hour. Turn off oven and leave pavlova in to cool.
To serve
To serve, spoon whipped cream over pavlova and top with berries and star fruit.