![\"\"](\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/Pink-pavlova.png\" "\\"Pink")
<\/a><\/p>\nJames Tanner makes a tasty looking pink pavlova on the Lorraine morning show for breast cancer awareness day.<\/p>\n
The ingredients are: 5 egg whites, Pinch of salt, 250g caster sugar, 2 tsp corn flour, 1 tsp white wine vinegar, Pinch of cream of tartar, Few drops of red food colouring, 1 vanilla pod deseeded or a couple of drops of vanilla extract, 320ml double cream, 1 tsp icing sugar, 50g white chocolate, grated, Zest and juice of half a lime, 400g seasonal mixed berries, soft fruits or both (red currants, raspberries, blueberries, blackberries, plum, damson fruit, peaches and nectarine will all work) and 16 fresh mint leaves.<\/p>\n
To prepare the dessert, preheat oven to 150C.<\/p>\n
In a large clean bowl or machine, whisk the egg whites, salt and half the sugar until double in size.<\/p>\n
Add the remaining sugar a little at a time until the mixture is stiff and glossy then add a few drops of red food colour to create a rich pink glossy meringue. Fold in the corn flour, white wine vinegar and cream of tartar.<\/p>\n
On a lined baking sheet place the mix as a large, round pavlova shape and bake for 1 hour 15 minutes or until it has a crisp coating and comes away from baking sheet without sticking. <\/p>\n
After the cooking time is up simply switch off the oven and leave the pavlova in the oven to cool down.<\/p>\n
Place the mixed berries into a bowl, add a squeeze of lime juice and zest mix and set aside.<\/p>\n
Whisk the cream with the icing sugar and vanilla seeds to a soft peak.<\/p>\n
To assemble the dish spread the whipped cream over the pavlova and scatter over the mixed berries. Finish with grated white chocolate and a scatter of mint leaves.<\/p>\n