Warm Pavlovas with Berry Compote
3 egg whites
2 cups icing sugar
½ cup boiling water
300ml thickened cream, whipped
½ cup (125ml) raspberry cranberry fruit drink
1 tablespoon lemon juice
¼ cup (55g) caster sugar
1 tablespoon cornflour
1 tablespoon water
500g frozen mixed berries
Preheat oven to moderate 180°C. Line large oven tray with baking paper.
Beat egg whites, icing sugar and the water in small bowl with electric mixer about 8 minutes or until firm peaks form.
Using a large metal spoon, drop six equal portions of mixture onto tray. Bake on the lowest shelf about 25 minutes or until pavlovas are browned lightly and firm to touch.Serve pavlovas immediately, topped with warm berry compote and whipped cream.
Combine fruit drink, juice and sugar in medium saucepan; stir over heat, without boiling, until sugar is completely dissolved. Add blended cornflour and the water; stir over heat until mixture boils and thickens. Stir in mixed berries.