My mum makes a fantastic pavlova with crisp crunchy meringue on the outside and soft sticky meringue on the inside. From now on, I can say that I make a fantastic pavlova too! Well, I like to think I am fairly modest so I will have to rely on the people who ate this raspberry pavlova with me to spread the word. And if it slips their mind? Well, I’ll just have to rely on this blog too.
For years my mum has made a pavlova for family gatherings. The fruit is sometimes different – sometimes berries, sometimes grapes, sometimes kiwi fruit – but the pavlova itself is always the same and it always has that delicious chewy middle underneath the crunchy meringue. She recently told me proudly that Mary Berry’s recipe was exactly the same as her one. You would almost have thought she’d given the recipe to Mary Berry!
This was my first attempt at a pavlova and I wasn’t sure how well it would turn out, despite the pedigree of the recipe. I feared that somehow I would mess it up and it would all turn out hard and crispy. I needn’t have worried. After making this I would say that a pavlova is just about the easiest dessert to make and still manage to impress. As long as you have an electric whisk you just cannot go wrong.
There are so few ingredients – eggs, sugar, cream, fruit. Oh and just a tiny bit of vinegar and cornflour. Why not make it straightaway?
Of course, If you don’t like sugar then you’d best avoid this. If you don’t like cream then I’d also stay away and if you have an egg allergy then it might not be suitable, but if you have a sweet tooth and a love of sweet sugary desserts but with a bit of fruit thrown in, just to make you feel it might be healthy, then go for it.
When buying any eggs in the UK it’s always worth checking that they have the British Lion stamp on them. These eggs have had to meet stringent food safely and welfare standards, which has led to salmonella being almost completely eradicated from British Lion eggs.
I chose to decorate my pavlova with raspberries as we all really like them but any fruit would do. Strawberries would be perfect, as would blueberries. I like the idea of peaches or mango too. Yum. In fact, I think I’m going to have to make this again soon, especially as I rather cheekily ate the last piece while my lovely husband was out of the house. I thought he might just forget that we had some left. He didn’t.
Ingredients – Serves 8
3 egg whites
175g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
200ml double cream
2 tbsp icing sugar
How to make Raspberry Pavlova
1. Put the egg whites in the bottom of a mixer bowl and whisk until they begin to form soft peaks.
2. Add the sugar gradually, whisking as you add it.
3. Mix the cornflour and vinegar together and whisk in too.
4. Draw a 20cm diameter circle on a piece of baking paper and spoon the meringue onto it.
5. Put in the oven, preheated to 150C and turn it down to 140C straightaway. Bake for 45 minutes and then turn the oven off. Leave the pavlova in the the oven as it cools. I took it out an hour later.
6. Whisk the double cream until it forms soft peaks and then whisk in the icing sugar.
7. Put the cream in the middle of the pavlova and top with the raspberries.
I am linking this to Tasty Tuesdays at Honest Mum.
Disclosure: This is a featured post for British Lion Eggs. However, the views it contains are my own.