Perfect pavlova Now choose your topping
Pavlova has to be the most iconic summer dessert. This recipe boasts a crisp, white shell (thanks to the very low cooking temperature) and marshmallowy centre. If you want to create a beautifully swirled ‘crown’ effect, like we have on our cover, follow the step-by-step instructions, opposite, where you’ll also find topping ideas. Cassie
SERVES 10!12 PREP 30 mins plus at least 2 hrs cooling COOK 1 hr 15 mins MORE EFFORT V
1/ lemon, juiced (reserve 2 the other half)
6 large egg whites 350g caster sugar
2 tsp corn"lour
1 tsp vanilla extract
1 Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment and flip it over. Heat the oven to 130C/110C fan/gas 1/ 2.
2 Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or in a mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it’s a thick, glossy meringue. Rub some between your fingers – if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
3 Spoon the meringue onto the prepared baking sheet, in the centre of the circle, and spread it out to the edges using a palette knife. Swipe the knife around the edge (see opposite), then smooth the top.
4 Bake for 15 mins, then turn the oven down to 100C/80C fan/gas 11/
2 and bake for 1 hr. Turn the oven o and leave the pavlova inside to cool for at least 2 hrs, or overnight.
5 When ready to serve, carefully invert the pavlova and peel away the parchment. Don’t worry if cracks appear, the topping will cover them.
GOODTOKNOW low fat • gluten free
PER SERVING (12) 127 kcals • fat none • saturates none • carbs 30g • sugars 29g • "ibre none • protein 2g • salt 0.1g
Watermelon, lime
1 & mint sugar
Blitz a handful of mint leaves with 50g caster sugar. Cut 1/
2 small watermelon into wedges and remove the rind. Whisk 400ml double cream and 200g natural yogurt with an electric whisk until just holding its shape. Sprinkle over the zest of 1 lime and 1 tbsp of the mint sugar, then fold into the cream mixture with a large metal spoon to create a ripple e ect. Spoon this over the pavlova. Top with the remaining mint sugar, mint leaves and the watermelon. Serve with lime wedges to squeeze over. Best served straightaway but leftovers will keep in the fridge for two days.
GOODTOKNOW vegetarian • 1 of 5-a-day • gluten free PER SERVING (12) 369 kcals • fat 19g • saturates 12g • carbs 47g • sugars 45g • ibre none • protein 4g • salt 0.1g
Banana, tahini
2 & salted caramel
Whisk 400ml double cream, 2 tbsp tahini and 2 tbsp icing sugar to soft peaks. Spoon onto the pavlova and top with 3 sliced bananas, then drizzle over 3 tbsp salted caramel and crumble over 2 sesame snaps. Best served straightaway but leftovers will keep in the fridge for two days.
GOODTOKNOW vegetarian • gluten free
PER SERVING (12) 373 kcals • fat 21g • saturates 12g • carbs 42g • sugars 39g • ibre 1g • protein 4g • salt 0.3g
Cherry, almond
3 & vanilla custard
Heat 600ml double cream with 200ml milk in a small pan until steaming. Remove from the heat. Whisk together 6 egg yolks, 2 tbsp cornflour, 1 tbsp vanilla extract
100g caster sugar and in a bowl. Slowly pour this over the cream mixture, stirring continuously, then return the pan to a low-medium heat. Cook for 5 mins, stirring, until thickened – it should coat the back of a spoon and leave a channel when you run a finger through it. Transfer to a bowl and cover the surface with baking parchment to prevent a skin forming. Chill for at least 1 hr, until thick enough to spread. Pit and halve 400g cherries (leaving a few whole, if you like). Toss with 1 tbsp icing sugar and a dash of cherry liqueur or more vanilla extract, then leave to macerate for at least 30 mins. Spoon 3 tbsp cherry jam or compote over the centre of the pavlova, and spread it out to the edges. Beat the chilled custard briefly, then spread it over the jam. Top with the macerated cherries and scatter over 20g toasted flaked almonds. Best served straightaway but leftovers will keep in the fridge for two days.
GOODTOKNOW vegetarian • gluten free
PER SERVING (12) 506 kcals • fat 31g • saturates 18g • carbs 50g • sugars 47g • ibre none • protein 5g • salt 0.1g