7 July 2015

Summer pavlovas

Pavlova is the ultimate British dessert.
It’s so simple and easy to make (even though people tend to squirm at the idea of making meringue- it’s not that hard I promise!) and looks really impressive to your table of guests.
The great thing about pavlova, is that as long as you master a great pillowy meringue base, you can add a whole load of different toppings, providing you with a very easy whip-up pudding. You can also make the meringue a few days in advance, storing it in an airtight container, and then just finish it off a few minutes before you are ready to serve.
Below is my go-to meringue recipe followed by two different options for the topping: a classic summer berry pavlova with mint and pomegranate and an almond, mint and nectarine alternative.
Both are delicious and guaranteed to add a little extra sunshine to your summer meals.

For the meringue base:

3 large egg whites
175g caster sugar

Preheat the oven to 150 degrees C (fan.)

In a large clean mixing bowl, (it’s very important that the mixing bowl is really clean – you can wipe half a lemon around the bowl to get rid of any grease traces) add the egg whites. Using an electric whisk, beat the egg whites until they have thickened and form stiff peaks. (Do not over-whisk them or they will collapse.)

NB: Some people add a spoonful of vinegar or lemon juice or cream of tartar to their meringue mixture however, having tried all of these, I actually find that they don’t really make any difference and it’s best with just eggs and sugar.

Next, gradually whisk in the caster sugar until it is all combined.  Line a baking tray with a sheet of baking paper and then with a large metal spoon, spread the meringue mixture out into a rough circle. Use the spoon to swirl the mixture on top slightly and then pop the meringue into the oven. Immediately turn the heat down to 140 degrees C and bake for 1 hour.  After an hour, turn the oven off but leave the pavlova inside to dry out slightly and cool down.  When the pavlova is cool, you can either use it straight away or store in an airtight container for up to 3 days before using. 

For the berry pavlova topping:

600ml double cream
Elderflower cordial or liqueur
1 pomegranate
Handful of fresh mint leaves
Toasted flaked almonds
Icing sugar

In a large mixing bowl, whisk the double cream with the elderflower cordial or liqueur until thick. Spoon over the meringue base. Top with the hulled strawberries, raspberries and blueberries and scatter over the seeds from the pomegranate. Roughly chop a large handful of fresh mint and sprinkle over the pavlova along with the toasted flaked almonds. Dust with icing sugar to finish. Serve immediately. 

For the nectarine and almond pavlova:

600ml double cream
2tbsp amaretti
8-10 ripe nectarines
3tbsp runny honey
Toasted flaked almonds
Fresh mint leaves
Icing sugar

In a large mixing bowl, whisk the double cream with the amaretti until thick. Spoon the cream onto the meringue base. De-stone and chop the nectarines into slices. Add the nectarines to a mixing bowl along with the honey and some freshly chopped mint leaves. Stir well until the nectarines are well coated and then spoon them over the cream. Scatter over a handful of toasted flaked almonds, some more fresh mint and dust over some icing sugar. Serve immediately. 

1 comment:

  1. The berry pavlova turned out amazing! Such a great idea to have mint on the toppings. Thanks for the recipe xx


Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x