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Servings 8
Calories 631 kcal
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins

Ingredients
 

For the Meringue

  • 5 medium egg white, (200g) room temperature
  • 1 pinch cream of tartar
  • 400 g caster sugar
  • 1 tsp cornflour
  • 1 tsp vinegar
  • 1 tsp vanilla extract

For the Filling

  • 250 g blueberries
  • 250 g frozen raspberries, defrosted with juice
  • 70 g raspberry jam, let down with the raspberry juice from defrost
  • finely grated zest of 1 large lemon
  • 850 ml double cream, very lightly whipped

Instructions
 

  • Pre heat the oven to 120 C, Gas 1/2.
  • Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
  • Add half the sugar and whisk well on 3/4 speed, then finally add the rest of the sugar, whisking until very glossy.
  • Remove the bowl from the machine, fold in the cornflour, vanilla, and vinegar, and then mix well.
  • Mark using a dinner or side plate, mark a 24cm circle on the parchment or paper, roughly.
  • Spoon the meringue into the centre of the circle and, using a palette knife or the back of a large spoon, carefully spread to the edge of the circle.
  • Keep the sides nice and high (remember this will eventually hold a lot of filling and cream) whilst creating an indentation in the centre. It sounds more difficult than it actually is, I promise.
  • When you are happy, place the tray in the oven and cook for 1 hour 30 minutes, approx.
  • You will find the meringue will expand quite a lot, slightly colour and will crack. This is normal.
  • After the hour check, the Pavlova is cooked. It should be firm to the touch, yet if squeezed lightly, it will crack. This will ensure a soft marshmallowy inside, essential for a good Pavlova. Finally, turn the oven off and leave the Pavlova to cool all night in the oven.

To Serve

  • Carefully remove the meringue from the paper and place it in the centre of a large serving plate.
  • Fold the raspberries, blueberries, jam and juice, lemon zest into the very lightly whipped cream, do not over mix.
  • Spoon straight away into the pavlova.
  • Dust with icing sugar and chill for 30 minutes, then serve with raspberry sauce.
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Nutrition Facts
Raspberry & Blueberry Pavlova
Amount per Serving
Calories
631
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
24
g
150
%
Cholesterol
 
146
mg
49
%
Sodium
 
76
mg
3
%
Potassium
 
191
mg
5
%
Carbohydrates
 
68
g
23
%
Fiber
 
3
g
13
%
Sugar
 
59
g
66
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert, Egg, Fruit, Heavy Cream
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