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Pavlova royale
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Total Time:
2 hours
Indulge in a regal dessert of raspberry, mint, and lemon meringue. Homemade meringue is surprisingly simple and yields a crisp shell with a gooey center.
Ingredients:
  • 6 large free-range eggs
  • 300 g caster sugar
  • 600 g raspberries
  • 2 tablespoons Pimm's
  • 50 g flaked almonds
  • 600 ml double cream
  • 300 ml Greek yoghurt
  • 1 tablespoon icing sugar
  • 2 teaspoons vanilla paste or extract
  • 1 x 320g jar of lemon curd (or see tip to make your own)
  • 50 g white chocolate
  • 2 sprigs fresh mint
Instructions:
  • 1. Preheat the oven to 130°C/250°F/gas ½. Separate the eggs and whisk the whites in an electric mixer until they form soft peaks. Gradually add sugar one tablespoon at a time until thick and glossy. Line two baking trays with greaseproof paper. Spread two-thirds of the meringue mixture on one tray in a 30cm circle with peaks around the edge. Spread the rest into a 20cm circle on the second tray. Bake for 1 hour until crisp, then let cool in the oven for a chewy interior. Macerate half the raspberries in Pimm's. Toast flaked almonds. Whisk cream, yogurt, icing sugar, and vanilla to soft peaks. Place on the large meringue with almonds, lemon curd, and macerated raspberries. Place the second meringue on top and repeat with remaining ingredients. Top with raspberries, white chocolate, and mint leaves before serving.

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