Here’s a recipe for a classic Pavlova that’s perfect for showcasing fresh summer strawberries, but can easily be adapted with stewed fruits in winter. This make-ahead dessert is gluten-free and sure to impress!
- Ingredients:
For the Meringue:
- 4 large free-range egg whites
- 225g (8oz) caster sugar
- ½ tsp vanilla extract
- 1 tbsp cornflour
For the Filling:
- 400ml (14fl oz) double cream
- 400g (14oz) strawberries, hulled and halved if large
- 200g (7oz) raspberries
- 150g (5oz) blueberries
- Cape gooseberries (optional)
- 3 passion fruit (optional)
- Mint sprigs, to decorate
- Sifted icing sugar, to decorate
- Method:
Prepare the Meringue:
- Preheat the oven to 150°C (130°C fan) / Gas 2. Draw a 25cm (10in) circle on a sheet of baking parchment and place it on a baking tray.
- In a large, clean bowl, whisk the egg whites with an electric hand whisk until stiff peaks form. They should hold their shape when the bowl is turned upside down.
- Gradually add the sugar, one tablespoon at a time, whisking for a few seconds between each addition until the mixture is stiff and glossy.
- Fold in the vanilla extract and cornflour until well combined.
Shape and Bake:
- Dab a small amount of meringue in the corners of the baking tray to secure the parchment. Place the parchment, drawn side down, onto the tray.
- Spoon the meringue onto the parchment within the circle and shape it into a large nest with soft peaks around the edges.
- Bake in the center of the oven for 1 hour, or until the meringue is lightly colored and crisp on the outside. If it starts to brown too quickly, reduce the oven temperature.
- Turn off the oven and leave the meringue inside for an additional hour to cool completely.
Assemble the Pavlova:
- Carefully remove the meringue from the parchment and place it onto a large serving plate.
- Whip the double cream until soft peaks form and spoon it into the center of the meringue nest.
- Top with strawberries, raspberries, blueberries, and Cape gooseberries if using.
- Cut open the passion fruits and scrape the pulp over the top.
Decorate:
Garnish with mint sprigs and dust with sifted icing sugar before serving.
Enjoy your delicious pavlova with fresh fruit!
