I thought it was about time I wrote another baking post as baking is my passion alongside all things beauty!
I am sure we have all over-indulged over this festive period and I am no exception. I love love desserts and I made this delicious summer berry pavlova dessert for a family gathering we had on Monday so I thought I would share the recipe with you.
I used whipped double cream in this recipe but it can be made lighter and easier on the waist-line by replacing the cream with creme fraiche or yogurt which gives a nice tang against the super sweet mallowy meringue. Yummy.
Summer Berries Pavlova
I started off by separating 4 large egg whites into a dry clean mixing bowl and whipped them on a high speed until they formed soft peaks.
Then I measured 225g of caster sugar and gradually added this into the mixture a spoonful at a time whilst whisking on a high speed.
Then I gently whisk in a tablespoon of cornflour and a quarter teaspoon of vanilla extract which will keep the meringue soft and mallowy inside whilst it bakes.
I then spooned mounds of the pillowy meringue onto a lined baking tray until it resembled a pavlova shape. Bake on a low oven 140 oc fan for an hour and then left in a turned off oven for another hour until the meringue is completely dried out and perfectly golden and crisp.
When the pavlova was ready to serve I whisked double cream until it could form soft peaks and keep it shape and layered it in the centre of the meringue and topped it with a selection of summer berries; raspberries, blackcurrants, blackberries. Yummy!
The cream compliments the meringue and tangy berries perfectly. Simply delicious!
Pavlova is definitely one of my favourite desserts. What is your speciality dessert? I love reading and replying to your comments.
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