Winter Berry Pavlova
Winter Berry Pavlova
My love for anything meringue is unconditional. I baked my first berry pavlova about a year ago and have been trying out various new recipes ever since. I’ve recently come across Nigella Lawson’s recipe for a Christmas Pavlova in one of her books and have to say that it is perfect. As we expected guests I thought why not whipping up a delicious cloud-like winter berry pavlova for them?
Have you ever made a pavlova? You’ll see, it’s fairly easy and I am convinced it will become one of your entertaining staples once you’ve tried it.
Here are the ingredients:
- 8 large egg whites
- pinch of salt
- 335g sugar
- 1 tablespoon cornstarch
- 2 teaspoons vinegar
- 1 teaspoon rosewater (optional)
While you beat the egg whites and salt until peaks form, preheat the oven to 170°C. Then you should line a baking tray with baking paper and continue with beating in the sugar, a tiny bit at a time. Your meringue is ready when it forms stiff and shiny peaks. Finally fold in the cornstarch, the vinegar and, if you want, the rosewater. Drop the meringue onto the tray, form a circle and put it into the oven. You should reduce your oven’s temperature immediately to 150°C and bake the pavlova for 105 minutes. After your pavlova is baked, you should leave it in the oven until it’s completely cooled.
Once your pavlova is cool you can whip heavy cream and pile it onto the pavlova. Then decorate it with lots of fresh berries. Passion fruit would be great too as it adds to the exquisite flavour.
The best part of this dessert? Well, the crust is crispy and sweet and the inside is marshmallowy and chewy.
Should you decide to serve a pavlova, your guests will adore you. Promised! You can also make this recipe a few days in advance, which is great when you are busy.
HELLO, EVA…..YOU HAVE WON ME OVER WITH THIS RECIPE AS THIS REMINDS ME OF aUSTRALIA! I WILL HAVE TO TRY IT OUT AND SOON!
Thank you, Dimitra. I think I read somewhere that Pavlova is a typical Australian dish. Hope you like it!