Alice’s Summer Berry Pavlova
Meringue
– 230g caster sugar
– 4 egg whites (room temp)
– A squeeze of lemon juice
Raspberry coulis
– 100g frozen raspberries
– 20g icing sugar
– A squeeze of lemon juice
Chantilly cream
– 300ml double cream
– 30g caster sugar
– Fresh berries/fruit for decoration
–
–
–
–
Meringue
1. Pre-heat oven to 140 degrees Celsius.
2. Put the sugar and lemon juice in to a large bowl and a one egg white.
3. Whisk with an electric whisk until it forms a paste.
4. Add another egg white and whisk for a few minutes before adding the final two egg whites.
5. Whisk at full speed for 5 minutes until glossy and you can hold the bowl upside down over your head without anything falling!
6. Line a baking tray with grease-proof paper and pipe meringue nests before baking for 25-30 minutes.
Raspberry coulis
1. Allow the raspberries to thaw so they blend easier.
2. Blitz all the ingredients together in a blender until smooth.
3. Strain the seeds through a sieve and leave to chill.
Chantilly cream
1. Mix the ingredients together, whisk until the cream forms soft peaks and leave to chill.
Assembling
1. Once cooked, remove the meringues from the oven and allow to cool completely.
2. Once cool, top with the whipped chantilly cream, fresh berries/fruit (I use raspberries, strawberries, blueberries and passionfruit) and then drizzle over the raspberry coulis. Finish it with a dusting of icing sugar.
–
–
To note:
• Once cooked, the pavlova should be hard and crisp on the outside but slightly chewy in the centre.
• You could alternatively make a large pavlova and bake for 1-1.5 hours instead of 25-30 minutes.
