Blackberry pavlova

Blackberry pavlova
Serves: 6-8
  • 3 egg whites
  • 175g caster sugar
  • 1 tsp cornflour
  • ½ tsp vanilla essence
  • 1 tsp lemon juice
  • 300ml whipping cream
  • 400g blackberries
  1. Heat oven to 150C/Gas 2 and lay a piece of lightly oiled greaseproof paper on a large baking tray.
  2. In a large mixing bowl, whisk the egg whites until stiff.
  3. Add half the sugar and whisk until the mixture is stiff and shiny.
  4. Add the remaining sugar, cornflour, vanilla essence and lemon juice, and fold in gently using a metal spoon.
  5. Spread the mixture on the tray, forming a circle of about 18cm diameter, building up into a bowl shape.
  6. Bake in the centre of the oven for 1¼ hrs-1½ hrs until firm.
  7. Remove from the oven and leave to cool on the paper.
  8. Whip the cream and set aside 2 tbsp.
  9. Fold all the fruit apart from 2 tbsp into the cream and pile in the centre of the meringue.
  10. Top with remaining cream and fruit to serve.
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