Tag: meringue

berry pavlova

Summer berry pavlova

summer berry pavlova

Difficulty: Easy

Time: 25 minutes plus 2 hours baking

Serves: 8

Ingredients

4 large egg whites
225g caster sugar
2 tsp cornflour
2 tsp white wine vinegar
For the topping
300ml double or whipping cream
Fresh summer berries (about 250g +) strawberries, raspberries, blueberries etc.

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Wimbledon is on, fruit picking season is in full swing, it must be time for some pudding made with strawberries and cream! First things first: A delicious summer berry Pavlova.

We’ve made a few meringues before, but this was the first big pavlova for a while. The original recipe is from Mary Berry, so we knew it was going to be good! It turned out to have the perfect mixture of soft gooey marshmallow on the inside with a delicious crunch on the outside – everything a good pavlova should be, in my opinion.

Method

Preheat the oven to 160C / 140C Fan / gas 3 and prepare a baking tray
Line a baking tray with baking paper and mark a 23cm (approx) circle on it.

Whip the egg whites

Separate the egg whites from the yolks. I do this bit myself as it’s important you don’t get any yolks in, but Hannah enjoyed helping.

 

Get your toddler to pour the egg yolks into your mixing bowl or freestanding mixer. Whisk them until they are stiff and cloud like. It’ll take a few minutes.

 

Add the sugar

Get your child to measure the sugar out into a small bowl. Keep the mixer running and add the sugar to the eggs one teaspoonful at time until it is all added.

 

Add the cornflour and vinegar

Measure the cornflour and white wine vinegar out into a small dish and give them a good mix. Pour it slowly into the meringue mixture.

 

Bake the Pavlova

Pour the meringue out on to your baking tray and get your little one to spread it out to cover the circle. Build up the sides a bit so they are higher than the middle (to keep your fruit in place later).

 

Pop in your preheated oven and immediately reduce the temperature to 150C /130C Fan /Gas 2.

Bake for about an hour until it turns a pale beige colour. Turn the oven off and let the Pavlova to become cold in the oven,(we left it for another hour). If you keep the oven door closed you’ll get a more marshmallowy meringue.

Add the cream and fruit

Whip the cream until it’s stiff. Keep an eye on it and stop just before you think you need to as it’s really easy to over whisk it. If you do over whisk it (like we did) just add a little more cream or milk and mix it in.

Get your kids to help prepare the fruit if necessary -we chopped our strawberries in half.

 

Remove the cold Pavlova from the baking tray and baking paper and slide on to a serving plate. Top with your whipped cream and fruit.


Chill your summer berry pavlova for an hour before serving. Enjoy!

summer berry pavlova

 

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Mini pavlovas

Difficulty: Easy

Time: 20 minutes + 1hr+ baking

Serves: 8

 

 

 

 

Ingredients

4 eggs
200g caster sugar
For the filling
A carton of double cream
Fruit
Icing sugar to taste

 

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We’ve been fruit picking a few times lately so have been left with a fridge full of strawberries and raspberries! As well as a batch of jam, I thought we should treat ourselves to some delicious mini pavlovas. The recipe I used to make these mini pavlovas is a simple one from James Morton that just uses egg white and sugar. There are other recipes that add extra things like cornflour or vinegar to stabilise the mix but I figure if there’s fewer ingredients less can go wrong which is why I like this one.

Method

Preheat your oven to 120C / 100C Fan and prepare a baking tray
Get your toddler to help line a baking tray with greaseproof paper.

Whisk the egg whites
Start by making sure your bowl and whisk beaters are clean and dry. (Any extra grease or fat will stop air getting into the egg whites.

Separate your eggs, putting the whites into your bowl. You can do this by cracking the egg and keeping the yolk in one half while letting the white fall into a small bowl. Tip the yolk into the other half to get more white out if you need to. Alternatively crack the egg, hold the yolk gently in your hand and let the yolk fall through your fingers.

I did this part myself as although Hannah can crack eggs I wouldn’t trust her to separate them just yet. I did let her practice by giving her the yolks and egg shells to copy what I was doing.

 

 

Beat the egg whites until they are as white and fluffy as they can get. Do it on a high speed for at least 3 or 4 minutes.

 

Add the sugar
Get your child to weigh the sugar into another bowl.

Keep whisking your egg whites and start adding the sugar one teaspoon at a time. Once it is all in, keep beating it for another minute to make sure it is mixed well. You should end up with stiff peaks and be able to turn the bowl upside down once its ready.

 

Spoon the meringue onto your baking tray in small clumps. We also tried using a piping bag but found just spooning the mixture much easier and less messy!

 

Bake the meringues
Pop your meringues in the oven and bake for about an hour. Check on them from time to time and turn your oven down if they are starting to brown.

Turn the oven off but leave the meringues in while it cools down.

To serve, whip some cream adding some icing sugar to taste. Dollop on top of a mini pavlova and add the fruit on top.

mini pavlovas

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