Mothers Day Pavlova with White Peaches, Wild Mango and Cherries

My other half is a Kiwi so I have two rather sweet but ferrel Kiwi children.

Although the Australians try to claim it as their own, its very much a Kiwi specialty in my eyes.

As we are in France and literally a world away from the motherland I decided to make this as a little tribute to hubbies Mum and all of the lovely mummies in NZ.

I went a bit bad in our local grocery and had such a lovely selection of fruit in the fridge so this isn't the most typical of toppings!

Ingredients
6 eggs
1 1/2 cups of powdered sugar
1 tsp of vanilla extract
1 1/2 tsp lemon juice
1 1/2 cups cream
Cherries
Strawberries

White peaches
Wild Mango
Mint Leaves

Method 
1) Preheat oven (Not Fan) to 130 degrees Celsius
2) Beat the six egg whites until you have soft peaks. I use my kitchenaid but you can use a hand held electric whisk.
3) While still beating, add the sugar a bit at a time making sure that once you have added it all in the sugar has dissolved. This is why its important to use powdered sugar not granulated. If the sugar doesn't dissolve properly you run the risk of the Pavlova weeping syrup when it cools. You can't over whisk this so be patient and relax.
4) Add the Vanilla and lemon juice and beat for a further 2 minutes.
5) Draw around a large dinner plate onto cooking paper
6) Using a large spoon, transfer the mixture onto the paper on a baking tray. I use the wreath shape method leaving the centre clear.
7) Place in the middle of the oven and set your alarm for an hour and a half
8) When your alarm rings, turn the oven off and leave the pavlova inside to cool. You will need to leave it to cool completely.
9) whip up the cream until it is thick and holds its shape. Spread on top of the Pavlova or in the centre.
10) Cut up your fruits of choice and decorate as you want!

Super Easy and always a crowd please!

Enjoy!