Summer berry pavlova, Strawberries and raspberries on large meringues with cream in the middle

Summer berry pavlova

A classic summertime pud

Summer berry pavlova, Strawberries and raspberries on large meringues with cream in the middle

1 hr 25 mins

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serves 10

About the recipe

Piled high with fresh seasonal fruit, this pavlova recipe is an absolute summer show-stopper.


nutrition per serving

261

Calories


10.9g

Fat


6.7g

Saturates


38.8g

Sugars


0.4g

Salt


4.1g

Protein


38.8g

Carbs


0.8g

Fibre


of an adult’s reference intake


Ingredients

MERINGUE

6 large free-range egg whites

300g caster sugar

PAVLOVA

400g fresh strawberries and raspberries

200ml double cream

200ml fat-free natural yoghurt

2 tablespoons caster sugar

1 vanilla pod

a few sprigs of fresh mint

Method

  1. Preheat the oven to 150°C/300°F/gas 2. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.
  2. With your mixer still running, gradually add the sugar and a pinch of sea salt. Turn the mixer up to the highest setting and whisk for 7 to 8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.
  3. Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter.
  4. Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.
  5. Halve or quarter the large strawberries and leave the smaller ones whole. Mix them with the raspberries.
  6. Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt. Halve the vanilla pod lengthways, scrape out the seeds and fold them into the creamy mixture.
  7. Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture. Place the other meringue on top and press down gently to stick them together.
  8. Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Pick a few small mint leaves, scatter over and enjoy!

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