Berry burst vanilla pavlova

Woman's Own - - TASTY -

Serves: 8

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

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