Have All Your Own Berry Pav (gf)
Yes, we know Christmas is all about sharing, but there’s something special about getting your very own dessert, especially when piled high with berries and a delicate rosewater cream.
4 large egg whites, at room temperature
1 cup caster sugar 1 tablespoon cornflour 2 teaspoons lemon juice
ROSEWATER CREAM 300ml cream
100 grams sour cream 1 tablespoon icing sugar
2-3 teaspoons rosewater
BERRIES
½ cup seedless red berry jam
1 tablespoon lemon juice
1 cup each blueberries, sliced strawberries and raspberries
½ cup pomegranate arils
TO ASSEMBLE
¼ cup toasted sliced almonds
EQUIPMENT: Grease and line a large flat baking tray.
Preheat the oven to 120°C regular bake.
Whisk the egg whites to soft peaks, then gradually add the sugar, 1 tablespoon at a time. Whisk until thick and glossy and the sugar is dissolved. The mixture should be smooth when rubbed between your fingertips. Any undissolved sugar will cause the meringue to weep. Sift over the cornflour and add the lemon juice. Using a large metal spoon, fold into the meringue. Spoon 6 big blobs of meringue onto the prepared tray, about 3cm apart. Use a teaspoon to create little hollows so you have somewhere to drop the cream and berries. Bake for 50-55 minutes, or until the meringues will lift off the paper easily. Turn off the oven and, with the door closed, leave the meringues inside to cool completely.
ROSEWATER CREAM: Whisk all the ingredients together until the mixture holds its shape. Chill until ready to use.
BERRIES: Put the jam and lemon juice in a small pot and gently warm together until smooth. Tip into a large bowl and gently toss through all the fruit to coat. Set aside for 30 minutes.
TO ASSEMBLE: Top each pav with a generous dollop of the cream, then the berries and any juices. Scatter over the almonds. SERVES 6