This is one of my favourite desserts or puddings to make, not too complicated and looks stunning, dare I say, gluten free too so I get to really enjoy it!
This week I had fresh cherries and strawberries but anything goes here, kiwi and strawberry, mulberry, raspberry, peach and nectarine, really just choose whichever fruit is in season and go for it.
I make the two large meringues separately, I find if I try to make meringues with more than four egg whites it all goes to pot so, better to do it all twice but make sure the bowl and beaters are clean and dry before making the second meringue of the egg whites won’t beat.
Once made and cooled the meringues will sit happily in an airtight container for a couple of days allowing you to plan ahead.
Serves 12-16 and makes a 30-32cm diameter pavlova.
8 egg whites
350g caster sugar
500mls whipping cream
400g strawberries, hulled and halved
500g cherries, halved and pitted
Preheat the oven to 130 degrees Centigrade.
Take two large pieces of baking parchment and draw out two large circles around 26.5cm, I draw around one of our smaller dinner plates.
Turn the paper over and place onto two large baking sheets.
In a large bowl, beat 4 of the egg whites until very stiff, so stiff they don’t move if you tip the bowl up!
Now add 175g sugar, one dessert spoon at a time and beat very well with each addition.
Once all of the sugar is added, spoon the meringue onto the prepared parchment and spread gently out to the marked circle.
Pop in the oven, wash and dry the bowl and beaters until spotless and repeat to make the second layer as before.
Bake the two meringues for two to two and a half hours, they should peel easily from the paper and will have a cracked appearance.
Allow to cool completely on the baking sheets.
Once you are ready to serve.
Whip up the cream.
Place one meringue on your serving plate, top with half the cream and fruit of choice.
Top with the second meringue and again spread with the remaining cream and fruit.