Berry Pavlova Recipe
What better way to use up those berries from a day’s fruit picking than with a glorious summertime Pavlova? Find my well used and much-loved recipe below.
Ingredients
For the Pavlova
500g berries of your choice
300ml double cream
2 tablespoons caster sugar
For the Meringue
4 large egg whites
2 level teaspoons cornflour
2 teaspoons white wine vinegar
300g caster sugar
1 tablespoon icing sugar
Method
Preheat the oven to 160°C. Then take a large dinner plate and draw around it on a piece of grease proof paper
Put the eggs whites in a bowl and whisk them until stiff and forming nice peaks
Gradually add the sugar a teaspoon at a time and whisky thoroughly after each addition
In a small cup, blend the vinegar and cornflour together and add to the meringue mixture, whisking thoroughly
If the meringue mixture feels grainy, whisk for a little longer but be careful not to overdo it
Spread out your mixture on the circle you drew on your greaseproof paper
Place the meringue inside the oven and turn down to 150°C. Cook for an hour until they look nicely golden
After an hour, switch off the oven but leave the meringue in there for 2 hours so it’s got a nice marshmallow texture on the inside
Whip your double cream then mix in the berries and icing sugar and serve
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