Pavlova
- Barney Desmazery
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Serves 6
Easy
Prep: 25 mins
Cook: 1 hr
plus cooling
A star rating of 3.1 out of 5.29 ratingsRate
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Looking for a make-ahead dessert that delivers the wow factor without much effort? We've created the ultimate pavlova recipe topped with summer berries.
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
4 egg whites
-
½ lemon
juiced (you’ll need 1 tbsp juice; reserve the squeezed lemon half)
-
200g/7oz caster sugar
-
2 tsp cornflour
For the fruit topping
-
400g/14oz strawberries
hulled and halved or quartered if large
-
1 tbsp icing sugar
-
small squeeze of lemon juice
-
200g/7oz raspberries
-
handful of redcurrants
(optional)
-
handful of small mint or basil leaves
(or use a mixture)
For the cream
- 300g/11oz full-fat crème fraîche
- 25g/1oz icing sugar
- ¼ tsp vanilla extract
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Nutrition: Per serving
- kcal401
- fat20g
- saturates14g
- carbs48g
- sugars46g
- fibre4g
- protein4g
- salt0.1g
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Method
-
step 1
If you’re using fresh eggs and you have time, freeze the egg whites, then defrost completely (see tip, ‘freeze for ease’, below). Line a large baking sheet with baking parchment and heat the oven to 120C/100C fan/gas ½. Using a 20cm cake tin or plate as a guide, draw a circle on the parchment, then flip it over.
-
step 2
Rub the reserved lemon half around the inside of a large bowl. Tip in the egg whites and whisk using an electric whisk until small, foamy bubbles form, about 1-2 mins. Continue to whisk until the egg whites resemble shaving foam, then add the sugar, 1 tbsp at a time, until the meringue is thick and glossy. Rub a dab between your fingertips – if you can feel any grains of sugar, keep whisking for a few minutes more. Add the cornflour and lemon juice, then whisk for another 30 seconds.
-
step 3
Spoon the meringue mix into the middle of the circle template, then use a palette knife to spread it out to fill the circle, creating a dip in the middle (this will hold the topping later). Run the palette knife up the edges at regular intervals to create ridges, if you like. Bake for 1 hr, then turn off the oven and leave the pavlova to cool completely with the door shut (if you can, leave it overnight).
-
step 4
For the topping, tip the strawberries into a bowl, dust with the icing sugar and squeeze over a little lemon juice. Mix together and leave to stand for 30 mins. Meanwhile, whisk the ingredients for the cream together until thick and pillowy. Gently stir the raspberries and redcurrants, if using, through the strawberries. Spoon the cream into the middle of the pavlova, then top with the fruit, drizzling over any juice. Scatter over the mint or basil before serving.
Recipe tip
Freeze for ease
Older egg whites create more volume when whisked than fresh ones. To break down fresh egg whites, freeze them, then defrost. Or, use frozen egg whites you have left over from another recipe that uses just the yolks.
Recipe from Good Food magazine, July 2022
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A star rating of 3.1 out of 5.29 ratings
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