Berry burst vanilla pavlova
Meringues are perfect to make in advance, if you’ve got a large enough airtight container to store them in.
You will need:
✽ 4 large egg whites
✽ 100g golden caster sugar
✽ 100g white caster sugar
✽ 2tsp vanilla extract
✽ 2tsp cornflour
✽ 2tsp vinegar
For the filling:
✽ 50g blueberries
✽ 2tbsp golden caster sugar
✽ 300ml double cream
✽ Zest and juice ½ orange
✽ 100g pomegranate seeds, optional
✽ 100g raspberries
✽ 2 figs, quartered
You will need:
1 baking sheet, lined with parchment, marked with a 23cm diameter circle
How to do it:
1 Heat the oven to 150C/gas 2. Put the egg whites in a clean, grease-free bowl and whisk with an electric mixer until stiffly peaking. The egg whites are ready if they do not slide around.
2 Continue whisking the egg whites, adding the sugar 1tbsp at a time. Combine the vanilla, cornflour and vinegar, stir until smooth, then whisk in to the egg whites.
3 Spoon the mixture into a large piping bag fitted with a large star nozzle. Pipe a 23cm circular base and then pipe large swirls around the edge, then a little swirl in between each.
4 Bake for 1½hrs until firm. Open the oven door and leave the meringue to cool inside the oven. Once cooled, store in an airtight tin until it’s needed.
5 Put the blueberries in a pan with 3tbsp water and 1tbsp caster sugar. Cook for 3 mins, until the blueberries are just soft, then remove them from the syrup. Keep the syrup on the heat to reduce it to 2tbsp.
6 Whip the cream until softly peaking with 1tbsp sugar. Stir in the orange zest and juice. Carefully peel away the baking parchment from the meringue.
7 Place the meringue on a serving dish, spoon cream into the centre, then pile on the blueberries, raspberries, pomegranate seeds and figs. Drizzle over the syrup to serve.
Prep time: 30 Mins Cook time: 1hr 45 Mins Fat: 20g sat Fat: 13g Cals: 337 Cost: 93P Per serve Carbs: 42g