Summer berry pavlova

Summer berry pavlova

By
From
Leiths How to Cook
Serves
6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 egg whites
200g caster sugar
1 teaspoon cornflour
1 teaspoon vanilla extract
1 teaspoon white wine vinegar or lemon juice
300ml double cream
1-2 tablespoons icing sugar, to taste
400g mixed berries, such as strawberries, raspberries, blueberries, blackberries and redcurrants

Method

  1. Heat the oven to 140°C. Line a large baking sheet with non-stick baking parchment.
  2. Put the egg whites in a bowl and whisk, using an electric whisk, to stiff peaks.
  3. Whisk in 4 tablespoons of the caster sugar, 1 tablespoon at a time, making sure the mixture re-stiffens again after each addition, then fold in the remaining sugar using a large metal spoon. Alternatively, continue whisking while pouring in the remaining sugar in a steady stream.
  4. Add the cornflour, vanilla and wine vinegar or lemon juice and whisk briefly, just until incorporated.
  5. Pile the meringue in a mound onto the prepared baking sheet and spread out into a circle. (You can draw an 18–20 cm diameter circle on the baking parchment to help you, but turn the parchment over before adding the meringue.) Make a shallow dip with the back of a metal spoon in the centre of the meringue mixture to accommodate the cream and fruit.
  6. Bake for about 1 hour, or until the shell is firm to the touch and can be peeled off the parchment. Remove from the oven and leave to cool completely.
  7. Whisk the cream with the icing sugar in a large bowl until it is just holding its shape. Wash and dry the berries; cut strawberries into halves or quarters if necessary, depending on their size. Pile the cream into the middle of the pavlova and decorate with the fruit.

Variations

  • Golden fruit pavlova: Top the cream with a mixture of ripe apricot and peach slices, orange segments and even physalis.

    Mango and passion fruit pavlova: Top the cream with slices cut from 2 or 3 ripe mangoes and the pulp of 4 ripe passion fruit.

    Individual pavlovas: Make 4–6 individual pavlovas and top with sweetened cream and your choice of fruit, as for the main recipe.

Another serving option...

  • The pavlova can be inverted before adding the cream and fruit, so the crust stays crisp underneath and the cream sits on the mallowy centre.
Tags:
Leiths School of food and wine
cookery course
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