Raspberry ripple pavlova
- 80g raspberries
- 11⁄2 tsp icing sugar
- 8 large eggs
- A pinch of sea salt
- 400g caster sugar
- 300g mixed seasonal berries
- 600ml double cream
- 400ml natural yoghurt
- A selection of edible flowers, to serve
- First, prepare the raspberry sauce. Mash the raspberries in a bowl with a fork, stir through the icing sugar, then pass through a sieve to remove the seeds. Set aside.
- Preheat the oven to 130C/gas ½. Separate the eggs and put the whites in the bowl of a freestanding mixer (save the egg yolks for another recipe). Add the pinch of sea salt and beat to stiff peaks, then, with the mixer still running, very gradually add the sugar. Turn up to the highest setting and leave to mix for 8 minutes, or until the sugar has been completely incorporated.
- Line two baking trays with greaseproof paper, then draw a circle on each sheet with a pencil, 24cm in diameter. Spoon half the meringue onto each, spreading it out to just inside the circles.
- Using a skewer, gently ripple small amounts of raspberry sauce over the surface (too much will cause the meringue to collapse), then use the back of a teaspoon to flick little peaks into it. Bake for 1 hour 20 minutes, until cooked, then turn off the oven, leaving the meringues inside to set, until the oven is cool.
- When you are ready to assemble the pavlova, halve or quarter any larger berries. Lightly whip the cream until thick, then fold in the yoghurt. Place one meringue onto a serving plate and top with half the cream mixture, smoothing it almost to the edge. Scatter with berries, then top with the other meringue. Cover the pavlova with the rest of the cream mixture and berries, then garnish with edible flowers to finish, if you fancy.
Per serving 322cals, 21.3g fat (13.2g sat fats), 3.8g protein, 30.7g carbs, 30.7g sugars, 0.28g salt, 0.4g fibre
Recipe by Jamie Oliver, styling by Elspeth Allison, photography by Ella Miller. Click here to save on a subscription to Jamie magazine