Pavlova {Foolproof Recipe!}
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Egg whites
- 250 g Caster sugar
- 300 ml Double cream (heavy cream (US/CAN) or (AUS) thickened cream)
- 1/2 tsp Vanilla extract
- 400 g Mixed fresh berries (Strawberries, raspberries, blueberries etc)
- Fresh mint to garnish
- 150 g Raspberries
- 2 tbsp Icing sugar (powdered sugar).
Method
- Preheat the oven to 110β/230F fan, 160β/320F or Gas Mark 3.
- Draw a 22cm circle on a sheet of baking paper then flip the paper over (so the egg mixture doesn't touch the pencil marks) and sit it on a baking tray.
- Now make the meringue. Whisk the egg whites in a very clean bowl with a handheld electric whisk (or stand mixer fitted with the whisk attachment) until they form stiff peaks, then gradually add the sugar, a little at a time, whisking well in between each addition.
- Use a tiny dot or two of the egg white mixture to 'glue' the paper to the baking tray, then spoon the rest of the meringue mix on to the template circle, pushing it out to the edges of the circle. Use the back of your spoon or a palette knife to βpullβ the sides of the meringue up.
- Bake in the oven for about 90 minutes until the meringue looks dry and crisp. Turn off the oven and leave the meringue to cool in the oven with the door slightly open. (Cooling it slowly helps to avoid it cracking).
- Meanwhile, make the sauce. Mash the raspberries and then squish them through a sieve into a bowl (discard the seeds left in the sieve). Stir in the icing sugar.
- For the topping, whisk the double cream in a bowl with the vanilla extract if using.
- When ready to serve, top the meringue carefully with the vanilla cream, fresh fruit, raspberry sauce and a few mint leaves.