Pilled high with fresh summer berries, this pavlova is the ultimate show-stopper. Great for any special occasion and easy to cater to your preference!
4 large egg whites
8oz caster sugar
1 tsp of vinegar
1 tsp of cornflour
1 Large carton of whipping cream (600ml)
Summer fruit, e.g. Strawberries and raspberries
Mint leaf for decoration
- Place a sheet of grease proof paper on a baking sheet and mark a large dinner plate on it as a guide. Roughly 12 inch or 30 cm.
- Preheat oven to 150 C / gas mark 2. In a bowl * ( I always use a stainless steel bowl, wiped out with half a lemon and then rinsed and dried with a paper towel) I do this because the slightest speck of grease will make your meringue collapse. With the electric mixer on full speed, beat the egg whites until they form soft peaks.
- Now add the caster sugar a table spoon at a time, beating well to each addition. The mixture will start to look firm and glossy. Before the last spoonful of caster sugar is incorporated
- Mix the cornflour and vinegar into a paste. Add to the egg whites and when incorporated add the last of the caster sugar and beat. Don’t over-beat.
- Pile to meringue mixture onto the baking sheet and try to keep to the outline circle. The mixture should be stiff, glossy and form peaks on the back of your spoon. Peak the mixture up, build the sides up and hollow out the middle slightly for the filling.
- Reduce the oven to 140 C / gas mark 1, pop the meringue into the oven and bake for 80 to 85 mins or until pale cream in colour. * I usually put the meringue in last thing in the evening, on a timer, so the oven switches off after baking and then the meringue can dry out overnight.
- In the morning remove from the oven and carefully peel off the grease proof paper and place onto a service platter.
- Whip up the cream into soft peaks, but be carefully not to over whip. It should still have some slackness in it. I then put a little icing sugar into the mix to take off the cream taste. This is entirely personal preference but I have found most people really like it as it doesn’t taste obviously sweetened.
- Prepare the strawberries by hulling, rinsing and drying. Raspberries by rinsing and drying.
- Pile the cream into the centre of the meringue and then pile the fruit on top.
- It you want a little extra height then put a second, smaller layer of cream onto of the fruit and decorate with the last of the fruit and then a sprig of fresh mint.
- When you are ready to serve. Dredge icing sugar lightly over the top.
Other summer fruit can be substituted if your not keen on strawberries or raspberries. Why not try kiwi!
-Charlotte DOAF x