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Summer berry pavlova
Summer berry pavlova
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Total Time:
1 hour 25 minutes
Summer pavlova recipe featuring an abundance of fresh fruit - a stunning dessert centerpiece.
Ingredients:
  • 6 large free-range egg whites
  • 300 g caster sugar
  • 400 g fresh strawberries and raspberries
  • 200 ml double cream
  • 200 ml fat-free natural yoghurt
  • 2 tablespoons caster sugar
  • 1 vanilla pod
  • a few sprigs of fresh mint
Instructions:
  • Preheat the oven to 150°C/300°F/gas 2. In a clean bowl, whisk the egg whites at medium speed until firm peaks form. Gradually add sugar and a pinch of sea salt while whisking. Increase the mixer speed and whisk for 7 to 8 minutes until the meringue is white, glossy and smooth. If grainy, whisk a bit longer without collapsing the meringue. Line two baking trays with paper, divide the meringue evenly, shaping each into a 20cm circle. Bake for 1 hour until slightly golden and fluffy. Halve or quarter large strawberries, leave small ones whole, and mix with raspberries. Whip cream and sugar to soft peaks, then stir in yogurt and vanilla seeds. Spread half the cream mixture on one meringue half, add half the berries, top with the other meringue, and press gently. Spread remaining cream on top, sprinkle with remaining berries and mint leaves. Enjoy!

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