Macerated Berry Pavlova
Pavlova is a meringue-based dessert. It has a crisp crust and soft, marshmallow inside, topped with macerated berries and whipped cream.
Ingredients
Pavlova
- 225 g egg whites
- 300 g caster sugar
- 250 ml double cream
- 1 tbsp cornflour
- 2 tsp cream of tartar
- 1/4 tsp vanilla extract
Macerated Berries
- 250 g Raspberries
- 125 g Strawberries
- 125 g Blueberries
- 4 tbsp caster sugar
Instructions
Make the Pavlova base
- Preheat the over to Gas 4 / 160 fan / 350F.
- Whisk the egg whites on a low speed until soft peak are created.
- Add the cornflour and sugar one tablespoon at a time, whisking medium to fast speed until each addition of sugar has dissolved.
- Once all sugar has been added, test the meringue by rubbing a little between your fingers. If smooth then you are ready. If grainy, continue to whisk.
- Add the vanilla and incorporate.
- Shape the meringue on parchment into an 8" circle.
- Place into the middle of the oven and drop the temperature to Gas 1 / 120 fan / 275F.
- Bake for 60 minutes then turn the oven off and leave the pavlova to cool completely, preferably overnight. Do not open the door as the sudden drop in temperature could crack or collapse your Pavlova.
Macerated Berries
- Quarter the strawberries and add to a bowl
- Add the blueberries and raspberries.
- Sprinkle over the 4 tbsp of caster sugar and stir occassionally over a period of 30 minutes.The sugar will soften the berries and release their natural juices to create a wonderful berry suace.
Assembly
- Whisk the double cream and spread on top of the pavlova.
- Decorate with the softened berries and drizzle on the juices of the macerated berries.
- Enjoy.