Strawberry and raspberry pavlova

Strawberry and raspberry pavlova
Serves: 8
  • 6 egg whites
  • pinch salt
  • 350g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
  • For the filling:
  • 600ml double or whipping cream
  • 4-6 tbsp Kirsch or sherry
  • 250g strawberries, hulled
  • and sliced
  • 250g raspberries
  • icing sugar, for dusting
  1. Draw two 20cm circles and a 15cm circle on greaseproof paper and place each on a separate baking tray.
  2. Place the egg whites and salt in a large dry bowl. Whisk until you are left with soft peaks when the whisk is removed.
  3. Slowly whisk in the sugar, continuing to whisk until the mixture is stiff and shiny.
  4. Carefully fold in the cornflour and vinegar.
  5. Preheat the oven to 180C/Gas 4.
  6. Spoon one-third of the mixture onto one of the 20cm circles, another third on the other 20cm circle and the remaining third onto the 15cm circle.
  7. On this smaller circle, build the mixture up into a bowl-shaped shell, swirling the meringue around the outside.
  8. Reduce the oven to 140C/Gas 1 and bake the meringues for 1-1¼ hours until delicately coloured.
  9. Turn off the oven and leave the meringues to cool down inside.
  10. Wash and dry the fruit. Put the cream in a mixing bowl, whip until soft peaks form and fold in the Kirsch or sherry.
  11. To assemble, peel the greaseproof paper off the bottom of the cool meringues.
  12. Place a 20cm meringue onto serving plate, spread one-third of the cream onto it and top with some of the fruit.
  13. Repeat with the other 20cm meringue.
  14. Top with the 15cm meringue, filling it with the remaining cream and fruit.
  15. Serve dusted with icing sugar.
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