From Thursday, 20 Aug 2020

Mixed Berry Pavlova

Hosted by Rob Baker

Dessert
Regular
35 mins
Suitable for beginners
  • Ingredients

    For the Meringue

    • 4 Egg whites
    • 250g Caster sugar
    • 1tsp White wine vinegar
    • 1tsp Cornflour
    • 1tsp Vanilla extract

    For the Cream Filling

    • 600ml Double cream
    • 2tbsp Icing sugar

    For the Fruit Topping

    • 500g Mixed berries

    For the Fruit Sauce (optional)

    • 100g Mixed berries
    • 1tbsp Icing sugar
  • Your pavlova is best served straightaway, but leftovers will keep in the fridge for up to two days.

    1. Preheat your oven to 150C/130C fan/gas 2 and line a large baking sheet with greaseproof paper.
    2. Using an 8” round cake tin as a guide, draw a circle on the parchment, then flip it over.
    3. In the bowl of your stand mixer, whisk the egg whites on a medium high speed until stiff peaks form.
    4. Spoon in the caster sugar, one tablespoon at a time until it is all incorporated and the meringue looks thick and glossy.
    5. Whisk in the vinegar, cornflour and vanilla extract.
    6. Using a palette knife, spread the meringue to fill the circle. You can add a crater to the centre to make filling it easier, if you’d like.
    7. Bake the meringue for one hour, before turning off the oven, leaving the meringue inside to cool completely.
    8. Once the meringue is completely cool, carefully peel off the greaseproof paper (don’t worry if the meringue cracks) and place the meringue on a serving dish.
    9. Whip the cream with the 2tbsps of icing sugar until soft peaks form.
    10. Spread the cream over the meringue almost to the edges.
    11. Carefully, pile the mixed berries on top of the pavlova.
    12. If adding the fruit sauce, place the remaining mixed berries into a food processor with the icing sugar and blitz until smooth. Pass through a sieve and before pouring over the fruit topping.

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