Summer Berry Pavlova
Crisp meringue, vanilla cream, and fresh summer berries, finished with a drizzle of golden caramel. A classic pavlova that's light, colourful, and always a favourite!
Ingredients
Meringue
- 5 egg whites
- 250g sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
Filling
- 600ml double cream
- 1 tsp vanilla bean paste
To top
- 600g mixed berries
To decorate
- 200g caster sugar
Method
- Firstly line a baking tray lined with baking parchment
- Preheat the oven at 100ºC/200ºF/gas mark 1/2.
- In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tbsp at a time, until the whites come to a stiff peak. Add the corn flour, vinegar and vanilla and whisk again.
- Draw a 20cm (8 inch) circle on the baking parchment, flip it over and place on the baking tray. Then spoon on the meringue, building it up high and round off the edges with a spatula. Bake in the oven, on the middle shelf, for 4 to 5 hours until dry and crisp. Turn the oven off and leave the meringue inside to cool.
- Whip the cream and vanilla to soft peaks. Heat the sugar in a nonstick pan to a caramel.
- To assemble, place the meringue on a serving plate. Spoon on the cream. Top with berries. Drizzle over the caramel.
Ingredients
Meringue
- 5 egg whites
- 250g sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
Filling
- 600ml double cream
- 1 tsp vanilla bean paste
To top
- 600g mixed berries
To decorate
- 200g caster sugar
Method
- Firstly line a baking tray lined with baking parchment
- Preheat the oven at 100ºC/200ºF/gas mark 1/2.
- In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tbsp at a time, until the whites come to a stiff peak. Add the corn flour, vinegar and vanilla and whisk again.
- Draw a 20cm (8 inch) circle on the baking parchment, flip it over and place on the baking tray. Then spoon on the meringue, building it up high and round off the edges with a spatula. Bake in the oven, on the middle shelf, for 4 to 5 hours until dry and crisp. Turn the oven off and leave the meringue inside to cool.
- Whip the cream and vanilla to soft peaks. Heat the sugar in a nonstick pan to a caramel.
- To assemble, place the meringue on a serving plate. Spoon on the cream. Top with berries. Drizzle over the caramel.
