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Summer Berry Pavlova

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Summer Berry Pavlova

To make the most of this Indian summer we weren't expecting, and the abundance of delicious looking berries on the supermarket shelves, here's our recipe for our classic summer berry pavlova to add a pop of colour and occasion to your weekend.

See our step-by-step guide for whisking egg whites to stiff peaks.

Ingredients

Serves 6

Summer berry pavlova
4 egg whites
200g caster sugar
1 tsp cornflour
1 tsp vanilla extract
1 tsp white wine vinegar or lemon juice
300ml double cream
1-2 tbsp icing sugar, to taste
400g mixed berries, such as strawberries, raspberries, blueberries, blackberries and redcurrants

Instructions

  1. Heat the oven to 140C/gas mark 1. Line a large baking sheet with non-stick baking parchment.
  2. Put the egg whites in a bowl and whisk, using an electric whisk, to stiff peaks.
  3. Whisk in 4 tbsp of the caster sugar, 1 tbsp at a time, making sure the mixture re-stiffens again after each addition, then fold in the remaining sugar using a large metal spoon. Alternatively, continue whisking while pouring in the remaining sugar in a steady stream.
  4. Add the cornflour, vanilla and wine vinegar or lemon juice and whisk briefly, just until incorporated.
  5. Pile the meringue in a mound onto the prepared baking sheet and spread out into a circle. (You can draw an 18-20cm diameter circle on the baking parchment to help you, but turn the parchment over before adding the meringue.) Make a shallow dip with the back of a metal spoon in the centre of the meringue mixture to accommodate the cream and fruit.
  6. Bake for about 1 hour, or until the shell is firm to the touch and can be peeled off the parchment. Remove from the oven and leave to cool completely.
  7. Whisk the cream with the icing sugar in a large bowl until it is just holding its shape. Wash and dry the berries; cut strawberries into halves or quarters if necessary, depending on their size. Pile the cream into the middle of the pavlova and decorate with fruit.

Variations

Golden fruit pavlova
Top the cream with a mixture of ripe apricot and peach slices, orange segments and even physalis.

Mango and passion fruit pavlova
Top the cream with slices cut from 2 or 3 ripe mangoes and the pulp of 4 ripe passion fruit.

Individual pavlovas
Make 4-6 individual pavlovas and top with sweetened cream and your choice of fruit, as for the main recipe.

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