麻豆社

Briony says: "A pavlova is a stunning dish that combines all my favourite things - cream, sugar and berries. The best thing about it is that you can customise and scale it completely to preference! You can easily just make one layer if you'd like, but creating a 'berry beautiful' stack was just too tempting to resist!"

Ingredients:

For the Meringue:

• 9 egg whites
• 600g caster sugar
• ½ tsp cream of tartar
• Pinch of salt
• 2 tsp lemon juice
• 1 tbsp corn flour

For the Whipped Cream:

• 300ml double cream
• 50g icing sugar
• 1 tsp vanilla extract

For the Berry Compote:

• 500g mixed berries
• 2 tbsp caster sugar
• 1 tbsp lemon juice

Method:

1. Switch your oven on to 120C fan/140C. Line 2 baking trays with parchment paper.
2. Place the egg whites into a bowl then add the salt and cream of tartar. Using an electric whisk, beat the egg whites until foamy and doubled in size. Add the sugar one tablespoon at a time, whisking well between each spoonful.
3. Once all the sugar is incorporated, add the corn flour and lemon juice. Whisk until thick and glossy, and you should be able to tip the bowl upside down over your head without it falling out.
4. Dollop the meringue onto the prepared baking trays in 3 piles then spread them out into discs roughly 20cm, 15cm and 10cm in diameter.
5. Bake for 20 minutes then turn the oven down to 80C fan/100C and bake for a further 60 minutes.
6. Once baked, turn off the oven and prop open the door with a wooden spoon then leave to cool in there for a few hours or overnight.
7. To make the compote, place all the ingredients in a saucepan and heat gently for 15-20 minutes until the fruit has broken down and the sauce has thickened. Place in a bowl/jug and set aside to cool.
8. When you’re ready to construct the pavlova, whisk the double cream with the icing sugar and vanilla extract until stiff peaks have formed.
9. Place the largest meringue on a serving plate, top with a generous layer of cream and compote, then repeat with the mid-size meringue then top with the smallest.
10. Finish with a sprinkling of fresh berries & a dusting of icing sugar!

Top Tips:

• You might read recipes which ask you to have a ruler or a compass - save on the faff! Get three plates of different sizes and trace around it for your meringue shapes.
• The acidity from the lemon juice helps whip the egg whites better, making them airy and stable with a crisp exterior and soft interior - it's optional, but in my opinion, it's a game changer. And you can use the other half to rub around your mixing bowl to ensure its free from any excess grease from a previous cook!
• Meringues need to cool before you work on them, but exposing them to air too much too quick will cause cracks and could result in them breaking apart. Stick a wooden spoon in the door of the oven to keep it slightly ajar once finished baking and it'll allow them to cool a gradual rate.
• No piping bags? No problem! You can always combine your compote / topping of choice with your whipped cream to make a lovely ripple effect.
• If you want to prep this dessert in advance, your meringues will last in an airtight container for up to 2 weeks once baked - just prep the toppings within 24 hours of serving.