Desserts
British
BritishPavlova
A crisp-shelled, marshmallowy meringue piled with cream and fruit, in three tiers. Basic dresses a shop-bought meringue nest; Ultimate bakes a proper pavlova with passion fruit curd and fresh seasonal fruit.
Vegetarian
Gluten-free
Nut-free
Better version
Homemade meringue disc with whipped cream and fresh mixed berries.
Per serving£1.60
Total cost£6.40
Time1 hr 35 min
Ingredients for 4
- Meringue
- 4 egg whites , room temperature
- 225 g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- Topping
- 300 ml double cream
- 1 tbsp icing sugar
- 350 g mixed fresh berries , strawberries, raspberries, blueberries
Method
- Heat oven to 150C/130C fan and line a tray with baking parchment.
- Whisk the egg whites to stiff peaks, then add the sugar a spoonful at a time until glossy.
- Fold in the vinegar and cornflour, then spread into a 20cm disc with a slight hollow.
- Bake 70-75 minutes, then turn off the oven and let it cool inside.
- Whip the cream with the icing sugar to soft peaks and pile onto the meringue.
- Top with the fresh berries and serve.
Equipment
The three ways, side by side
Budget
Ready-made meringue nests with squirty cream and tinned fruit.
Better
Homemade meringue disc with whipped cream and fresh mixed berries.
Ultimate
Crisp marshmallow pavlova layered with passion fruit curd, Chantilly cream and tropical fruit.
