"An english favourite"
Summer pavlova
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Serves or Makes: 6
Recipe Card
ingredients
- 4 egg whites
- 250 gram caster sugar
- 150 gram fresh raspberries
- 150 gram fresh strawberries
- 150 gram fresh blackberries/blueberries
- 2 teaspoons pomegranate seeds
- 500 milliliter fresh double cream
- 3 tbsp icing sugar
- 2 tbsp freeze dried strawberry powder
Method
Step 1
This recipe is an all-time English favourite. An ideal pudding for summer entertaining! This particular recipe was with a variety of berries but you can put all fruits on top, that's the beauty of it. Another popular rendition is the tropical spin, where you serve it with pineapples, mangos & granadilla pulp!
Step 2
Begin by whisking your egg whites to a very stiff peak. Make sure they are extremely firm before adding any sugar to ensure stability later on. You then add a few tbsps of the sugar at a time. After each addition allow the mixture to whisk to very stiff peaks until eventually you can add the remaining sugar all at once and the meringue will remain firm! You then spoon the meringue onto a lined baking tray and shape it however you wish. Go wild, whatever shape and height you please. Playing around with peaks and troughs to create a beautiful flowing shape. Keeping a sort of raised edge so that the middle will hold the cream and fruit without any spillage. The pavlova then goes into a 150c oven for an hour and then you turn off the oven and leave the meringue inside until it's cooled down completely. This process prevents cracking!
Step 3
In the meantime, whisk up double cream to soft peaks then sieve in the strawberry powder & icing sugar and continue whipping until it's reached stiff peaks but be careful not to overwhip it!
Step 4
Slice up the fruit how you wish!
Step 5
To assemble you simply spread the whipped cream over the meringue and top with the berries! Sieve over some strawberry powder and sprinkle on the pomegranate seeds.