Summer berry pavlova is the perfect showstopper summer dessert. This Mary Berry recipe is so easy to make, even kids can do it!
Keyword: berry, dessert
4large egg whites
2tspwhite wine vinegar
For the topping
300mldouble or whipping cream
Fresh summer berriesabout 250g + strawberries, raspberries, blueberries etc.
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.
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
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 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.
Remove the cold Pavlova from the baking tray and baking paper and slide on to a serving plate.