Summer Berry Pavlova
Pavlova, a sweet permafave. Perfect for sunny days this is one dessert where everyone will be asking for seconds. Pile it high with seasonal fruit!
Ingredients
Meringue
- 5 egg whites
- 250g sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
Filling
- 400ml double cream
- 1 tsp vanilla bean paste
- 100ml raspberry puree
- 100g white chocolate melted
- 600g mixed berries
- Optional 300g caster sugar
Method
Preheat the oven at 120c.
Firstly, line a baking tray with baking parchment paper.
In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar until the whites come to a stiff peak. Add the cornflour and vinegar and whisk again.
Draw a 20cm (8 inch) circle on the parchment paper, flip it over and place on the baking tray. 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 3 hours until dry and crisp. Turn the oven off and leave the meringue inside to cool.
Heat the sugar to a caramel.
To assemble, place the meringue on a serving plate and brush with the chocolate. Mix the vanilla and puree with the cream and spoon on top of the chocolate. Top with the berries and caramel.
Ingredients
Meringue
- 5 egg whites
- 250g sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
Filling
- 400ml double cream
- 1 tsp vanilla bean paste
- 100ml raspberry puree
- 100g white chocolate melted
- 600g mixed berries
- Optional 300g caster sugar
Method
Preheat the oven at 120c.
Firstly, line a baking tray with baking parchment paper.
In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar until the whites come to a stiff peak. Add the cornflour and vinegar and whisk again.
Draw a 20cm (8 inch) circle on the parchment paper, flip it over and place on the baking tray. 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 3 hours until dry and crisp. Turn the oven off and leave the meringue inside to cool.
Heat the sugar to a caramel.
To assemble, place the meringue on a serving plate and brush with the chocolate. Mix the vanilla and puree with the cream and spoon on top of the chocolate. Top with the berries and caramel.
