CR5 Issue 159 August 2018

Sweet
Recipe
Berry & Chocolate
Pavlovas
These divine individual pavlovas are ideal for a summer dessert. You can
make the meringues in advance then layer with fruit and cream a couple
of hours before serving.
Ingredients:
• 4 large egg whites
• 225g caster sugar
• 1 tsp cornflour
• 1tsp white wine vinegar
• 1 tsp vanilla extract
• 500g fresh strawberries
• 200g fresh raspberries
• 25g icing sugar, sifted,
plus extra to serve
• 2 tsp lemon juice
• 300ml double cream,
softly whipped
• 200g Greek yoghurt
• Chocolate curls, to
decorate
Makes 4
Ready in 2 hours
TIP
The unfilled meringues
will keep in a an airtight
container for 3-4 days.
1. Preheat the oven to 150°C, fan 130C, Gas Mark 1. Line 2
large baking sheets with baking paper. Draw six 9 cm
circles on each sheet of baking paper. Turn the paper
over.
2. Using an electric food mixer whisk the egg whites in a
clean grease-free bowl until stiff. Gradually whisk in the
sugar, one tablespoon at a time, whisking well after
each addition to make a firm and glossy meringue.
3. Blend the cornflour, vinegar and vanilla extract together
in a small bowl and fold into the meringue. Divide the
meringue between the marked circles.
4. Bake for 45 minutes - 1 hour until the meringues are crisp
and dry on the outside. Turn the oven off and leave them
to cool completely in the oven with the door slightly
open.
5. Hull and chop most of the strawberries (reserving about
8 for decoration). Place in a food processor or blender
with half the raspberries and pulse to make a thick
puree. Transfer to a bowl and stir in the icing sugar and
lemon juice. Fold the yogurt into the cream.
6. Carefully remove the meringues from the baking paper.
Sandwich the meringues together in stacks of three
with cream and the fruit puree. Top with the reserved
strawberries and remaining raspberries and decorate
with chocolate curls. Dust with icing sugar just before
serving.
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