Lucknow fennel seed pavlova

Lucknow fennel seed pavlova
Lucknow fennel seed pavlova Photo: Jennifer Soo
Dietary
Nut-free

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.