If you’re wishing for summer during Christmas, this Pavlova will definitely bring a little sunshine on a snowy day. The best thing about a Pavlova is that once you have your base, you can put whatever you like on top! So let your imagination go wild!
You will need:
4 egg whites
250g golden caster sugar
1 tsp cornflour
1 tsp vanilla extract
350ml double cream
2 tbsp icing sugar
250g raspberries, hulled
Heat oven to 150C/ 130C fan assisted/ gas mark 2
Using a pencil, mark out the circumference of a dinner plate on baking parchment.
To make your meringue, whisk 4 egg whites with a hand mixer until they form stiff peaks. Then whisk in 250g golden caster sugar, 1 tbsp at a time, until the meringue looks glossy.
Whisk in 1 tsp cornflour and 1 tsp vanilla extract. If you want, you can swap the vanilla extract for almond extract for a nuttier flavour.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
To make your raspberry coulis, chop 100g of the hulled raspberries. Mix them 1 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue.
Put the remaining 150g hulled raspberries, 100g blackberries and 150g blueberries on the cream and finally pour the raspberry coulis over it. Dust some icing sugar on top before serving!