Pavlova with summer berries

Prep time: 25 minutes Cook time: 55 minutes, plus drying-out time

Serves 6-8

Though its origins are somewhat murky, it’s clear that the pavlova is an internationally irresistible summertime dessert. A delicately crisp outer shell of meringue hides a chewy marshmallowy centre, which is then topped with freshly whipped cream and sprinkled with heaps of your favourite summer fruits. Heating the sugar before adding it to the whipped egg whites results in a meringue with a beautiful glossy sheen. Iliketousea combination of different strawberry varieties for texture, redcurrants to add tang, and a smattering of darker berries like blackberries and blueberries, for contrast. It’s a meringue cloud of perfection that is best shared, so grab a spoon and dig in family-style!

I prepare the meringue the night before, so it has time to dry out in the oven and is ready to be filled come dessert. This type of meringue needs to be measured precisely, so it’s best to weigh the egg whites.

INGREDIENTS

For the meringue

– 300g caster sugar

– 150g egg whites (approximately 4 large egg whites)

– 1 tsp pure vanilla extract

For the whipped cream and berries

– 240ml double cream

– 2 tbsp icing sugar

– ½ tsp pure vanilla extract

– 280g mixed summer berries, such as raspberries, blackberries, strawberries and redcurrants

METHOD

To make the meringue, preheat the oven to 200C/180C fan/gas mark 6. Line a baking tray with baking paper, spread the caster sugar on top, and bake for seven minutes.

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and a pinch of fine sea salt.

With the mixer on low, whisk slowly at first, allowing small stabilising bubbles to form, then gradually increase the speed to medium and then high and whip until stiff peaks start to form.

Take the sugar out of the oven and turn the temperature down to 120C/100C fan/gas mark ½. With the mixer on high, gradually add the hot sugar, one tablespoon at a time. Add the vanilla and continue mixing on high, 5-6 minutes, until the meringue has a smooth, glossy texture.

Line a baking tray with a fresh sheet of baking paper. Spoon the meringue on to the centre of the tray and use a palette knife to shape it into a large, domed mount. Use the palette knife to make a 2.5cm-deep indentation in the middle of the meringue, creating a nest that will eventually hold whipped cream and fruit. Bake for 40-45 minutes, or until the parchment paper easily peels off the meringue. Turn off the oven and leave the meringue inside to dry out for several hours or overnight.

To make the whipped cream, in the bowl of a stand mixer fitted with the whisk attachment, beat the double cream, icing sugar and vanilla together on high until stiff peaks form, 3-4 minutes.

When ready to serve, dollop the whipped cream into the centre of the meringue nest and top with mixed summer berries.