Red berry pavlova from Porpoise

nut free kids can help vegetarian
Category
Cake and dessert recipes
Serves8 to 10
Prep time 40 mins
Cook time2 hours

Mumsnetter ratings

based on (4) reviews
Ease of finding ingredients 10
Ease of cooking9
Success with kids9
Success with adults10
Overall Mark 10

Ingredients

For the meringue:
6 large egg whites (at room temp)
350g caster sugar
1 tbsp cornflour
1 tsp white wine vinegar
For the red berry sauce:
800g strawberries and raspberries
40g icing sugar
1 lemon (squeezed)
300ml whipping cream

Handy Hint

The meringue always tastes better if you've made it the night before.

Method

1. Preheat the oven to 200C/gas mark 7.
2. Draw a 20cm circle on some baking paper.
3. Take a baking tray, rinse it with water, then put baking paper on top.
4. Whisk the egg whites in a bowl till frothy.
5. Sprinkle over the caster sugar a few tablespoons at a time, whisking as you go.
6. Whisk in the cornflour, then the vinegar.
7. You should now have a stiff, glossy meringue.
8. Spoon the meringue mixture onto the baking paper circle and smooth the surface.
9. Place in oven, then immediately turn temperature down to its very lowest setting.
10. Bake for 90 mins to 2 hours.
11. Remove from oven and allow to cool. Or, if making the day before, turn oven off and leave in oven till you're ready to make the sauce.
12. To make the sauce, put about a third of the berries, all the icing sugar and the lemon juice into a liquidiser and purée.
13. Pass the purée through a sieve into a bowl to remove the pips. after tasting add more icing sugar or lemon as required.
14. Whip the cream.
15. Peel the baking paper from the meringue and put the meringue on a big plate.
16. Pile the cream on top.
17. Mix the remaining berries into the berry purée and spoon over the cream.
18. Serve straight away.

Mumsnetter Reviews

From: Lovecat on Sun 04-Jul-10 12:39:25 Overall rating: 10.0
Wow! I have tried to make meringue before by Delia's recipe and failed miserably, so it was with some trepidation that I tried this one out, but OMG, how easy to make & how wonderful it was! I made it Friday night for a bbq on Saturday, it literally disappeared in 5 minutes flat when I brought it out - should have made 2! Got loads of compliments on how wonderfully marshmallowy the meringue was - brilliant!
From: DebbyWalker on Tue 29-Jun-10 10:01:29 Overall rating: 9.0
What a brilliant pud... my family are already begging me to make it again! Two small tips would be to make a slight dip in the middle of the meringue before you bake it which helps when you add the cream and fruit later.... also bear in mind that your meringue will spread a little, so make sure your baking tray is big enough. Thank you Porpoise!
From: Lauralou22 on Fri 03-Jul-09 06:44:05 Overall rating: 0.0
this sounds yoummy - can't wait to have a go, we love the recipies that appear here so thanks and keep them comingx
From: Porpoise on Wed 01-Jul-09 09:30:18 Overall rating: 0.0
I love this pavlova for its extra-juicy sauce - makes the whole pudding even more of a glorious summer treat.



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