Food by Fern
Summer Berry Pavloa
Packed full of fresh seasonal fruit, on top of freshly whipped cream. This pavlova recipe is an absolute summer staple.
Ingredients
MERINGUE
- 300g Caster sugar
- 6 Free range egg whites
PAVLOVA
- 200ml Double cream
- 400g Fresh berries
- 1tsp Vanilla extract
- A few springs of mint
- Dusting of icing sugar
METHOD
1. Heat oven to 150C fan/gas 2.
2. Put your egg whites into a bowl and whisk them at a medium speed until they start to form firm peaks.
3. With your mixer still running, gradually add the sugar. Then turn the mixer up to the highest setting and whisk for 7 to 8 minutes more until the meringue is white and glossy.
4. Line two baking trays with baking paper.
5. Divide the meringue mixture evenly between both trays and shape each one into a circle about 20cm in diameter.
6. Put both trays into the oven and bake for 1 hour until the meringues is slightly golden and are fluffy in the middle.
7. Halve the strawberries and mix with the raspberries. 8. Whip the cream until it forms soft peaks, add the vanilla and fold them into the cream. 9. Spoon half the cream on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly then place the other meringue on top and press down gently to stick them together. 10. Spread the remaining cream over the top layer and scatter the remaining berries on top. Pick a few small mint leaves, and add to the top to decorate.
11. Bon Appétit
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