Pavlova | mysite

Pavlova

When I think of a British Summer pudding, it has to be pavlova! Summer berries that are in season, sweetness & gooeyness from the meringue and creaminess from the cream to top it off. This recipe is suitable for those who are wheat intolerance, have Coeliac disease or are on a low FODMAP diet.

Ingredients*:

4 eggs
230g caster sugar
300ml double cream
A punnet of strawberries
150g raspberries
150g blueberries
400g strawberries
1 passion fruit

Method:

Turn your oven on to 140 degrees centigrade
Line a baking tray with greaseproof paper (I use a pizza tray as it is circular) - must be large enough to allow you to shape a circular pavlova with a 20cm diameter(approximately)
Separate the eggs & put the 4 eggs whites into a large mixing bowl
Whisk until the egg whites hold 'stiff peaks' or some say, if you can hold the bowl over your head without it falling out it's ready!
Bit by bit whisk the sugar into the stiff egg whites (it should give a silky looking texture)
Tip the mixture onto the baking tray & shape into a circle with a diameter of approximately 20cm. Make a circular well in the middle of the meringue - this makes it easier to spoon in the cream & add the fruit
Turn the oven down to 130 degrees centigrade and put the meringue in the oven for 1 hour
DO NOT open the oven whilst cooking and I would recommend after the hour of cooking, to turn the oven off and leave it in there either overnight or for several hours afterwards. This helps to stop it cracking & helps to keep it chewy in the centre
Just before serving, whisk your double cream until thickened (takes about 10 minutes) and spoon onto the top of the meringue
Cut the fruit up as you wish (I usually take the tops of the strawberries off and slice them in half but otherwise keep the fruit whole). Scatter the blueberries, raspberries & strawberries on top of the cream and then spoon the passion fruit on top

*Always check food labels for allergens before using ingredients.

Ingredients*:

4 eggs

230g caster sugar

300ml double cream

A punnet of strawberries

150g raspberries

150g blueberries

400g strawberries

1 passion fruit

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Method:

Turn your oven on to 140 degrees centigrade

Line a baking tray with greaseproof paper (I use a pizza tray as it is circular) - must be large enough to allow you to shape a circular pavlova with a 20cm diameter(approximately)

Separate the eggs & put the 4 eggs whites into a large mixing bowl

Whisk until the egg whites hold 'stiff peaks' or some say, if you can hold the bowl over your head without it falling out it's ready!

Bit by bit whisk the sugar into the stiff egg whites (it should give a silky looking texture)

Tip the mixture onto the baking tray & shape into a circle with a diameter of approximately 20cm. Make a circular well in the middle of the meringue - this makes it easier to spoon in the cream & add the fruit

Turn the oven down to 130 degrees centigrade and put the meringue in the oven for 1 hour

DO NOT open the oven whilst cooking and I would recommend after the hour of cooking, to turn the oven off and leave it in there either overnight or for several hours afterwards. This helps to stop it cracking & helps to keep it chewy in the centre

Just before serving, whisk your double cream until thickened (takes about 10 minutes) and spoon onto the top of the meringue

Cut the fruit up as you wish (I usually take the tops of the strawberries off and slice them in half but otherwise keep the fruit whole). Scatter the blueberries, raspberries & strawberries on top of the cream and then spoon the passion fruit on top

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