Raspberry pavlova

Name: Raspberry pavlova
Total time: 1 h 10 min
Ingredients: 4 large egg whites; 250g of caster sugar; 1/2 tsp balsamic vinegar; 1 tsp Doves Farm Organic Cornflour; 200ml of double cream; 1/4 tsp vanilla essence; 250g of raspberries; 1/2 tsp icing sugar; dark chocolate, a small amount to shave on top; mint leaves

by GBC Kitchen

Item 1 of 1

Dessert
easy
4–6
1 hour 10 minutes

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Raspberry pavlova is a classic summer dessert and a reliable crowd pleaser. Best of all, each component of the pavlova can be made up in advance, so you can enjoy your evening and just spend 10 minutes assembling.

First published in 2019

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Pavlova is a wonderful summer dessert and very easy to make. We made the most out of seasonal raspberries by using them fresh as well as blitzing into a coulis and stirring through the cream for a bit of texture. A scattering of mint adds a lovely freshness – little basil leaves or something equally fragrant like lemon balm would also work well. Finishing with dark chocolate gives the dessert a welcome bitter note, but go for white chocolate if thats more your thing.

Ingredients

Metric

Imperial

Meringue

4 large egg whites
250g of caster sugar
1/2 tsp balsamic vinegar
1 tsp Doves Farm Organic Cornflour

Topping

200ml of double cream
1/4 tsp vanilla essence
250g of raspberries
1/2 tsp icing sugar
dark chocolate, a small amount to shave on top
mint leaves

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Method

Begin by making the meringue. Preheat the oven to 120°C/gas mark ½

Beat the egg whites to stiff peaks, then beat the sugar into the egg whites – add the sugar bit by bit and whisk it into the egg white after each addition. Keep going until you've incorporated all the sugar into the egg white – the finished whites should be thick and glossy

Fold in the vinegar and cornstarch (this will give your meringue a nice chewy texture in the centre)

Spoon the meringue onto a greaseproof lined tray. Use a spatula to shape it into a circular shape, around 6cm high

Bake in the oven for around an hour – the pavlova should release itself from the greaseproof paper and the outside should be dry and crisp

Whip the cream with the vanilla essence and 70g of raspberries. The raspberries will break up and bleed into the cream giving it beautiful pink streaks and a bit of texture

Place 100g of the remaining raspberries in a small pan with ½ tsp of icing sugar and gently crush to release a little juice. Cook down for about 5 minutes until they have collapsed, then use a hand blender to blitz into a coulis. Leave to cool

To assemble the pavlova, place the meringue base on a serving platter. Spread over the cream and drizzle over the raspberry coulis. Top with the remaining fresh raspberries and mint leaves. Use a peeler to create little curls of dark chocolate directly over the pavlova and serve

First published in 2019

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GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!

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