Summer Berry Pavlova recipe
Piled with fruit, this delicious pavlova is a must for summer deserts!
Ingredients
For the Meringue
- 6 large free-range egg whites
- 300 g caster sugar
- 1 pinch sea salt
For the Pavlova
- 200 g fresh strawberries and 200g fresh raspberries.
- 200 ml double cream
- 200 ml fat-free natural yoghurt
- 2 tablespoons caster sugar
- 1 vanilla pod with the seeds removed
- a handful of mint leaves
Method
Preheat the oven to 150°C.
Separate the egg yolks and whites and put your whites into a clean bowl. Whisk them at a medium speed until they start to form nice firm peaks.
Gradually add the sugar and a pinch of salt into the egg whites whilst your mixer is still running.
Turn the mixer up to the highest setting and whisk for 7-8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.
Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter.
Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.
Halve or quarter the large strawberries and leave the smaller ones whole and mix with the raspberries.
In a separate bowl, whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt and fold in the vanilla seeds.
Spoon half the cream mixture on top of one of the meringue halves and smooth it out.
Sprinkle half of your berries evenly around the cream mixture. Place the other meringue on top and press down gently to stick them together. Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Scatter over a few small mint leaves.
Enjoy!
Variations
Personally I love blueberries as well as some passionfruit pulp drizzled in when you put in the other berries, kiwifruit also goes well... mmmm.... but the world is your oyster!