Last of the summer berries pavlova

There should be an abundance of berries this time of year to choose from for your pavlova, you can use any fruit you prefer. Pick your own is a great way to entertain the children and then treat them.

Pavlova

3 egg whites
175g caster sugar

300ml double cream
200g Strawberries, halved
200g Raspberries
100g Blueberries

Whisk the egg whites until they are stiff, I’m sure everyone has heard how you should be able to tell it’s ready when you can hold the bowl over your head without the mixture falling out!

Whisk in the sugar a tablespoon at a time, mixing well in between spoons and then giving it a final blast at the end. It should form soft stiff shiny peaks.

On a lined baking sheet place half the meringue in an oval flat shape, then spoon the rest of the mixture round the outside of the oval to create an outside wall.

Bake at 130oC for about an hour and a half until it is crisp on the outside and slightly browned. The meringue should be soft in the middle and crisp on the outside.
Leave to cool slightly and peel off the paper.

To fill, whip the cream and arrange the fruit on top.

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover