Pavlova - Berries & Cream
- NIC
- Aug 14, 2020
- 2 min read
In my last post I mentioned that we recently celebrated my grandmothers birthday. When I went to the supermarket to purchase a few groceries that I would need for the catering, I came across strawberries, raspberries and blue berries. They looked so appetising, I just had to buy them. I didn't know what I was going to make with them, only that something berrylisious was on the menu!
After some thought, a pavlova sprang to mind and I decided to give it a try. I haven't made meringues in years so it was fun making them again. It is really easy but a bit time consuming as the meringues have to cool down in the oven.
I then decided to make a berry cream filling by liquidising the berries and adding whipped cream. I then spread it across the pavlova and added a few more berries.
Should you decide to use the cream, the pavlova needs to be served right away before the cream make the meringue watery.
The pavlova is a perfect desert or it could be used as a cake as I did. You can really be creative and make a chocolate and caramel or orange and kiwi or whatever your heart desires.
Happy baking and please share your photos!
Ingredients
Meringue
500 g castor sugar
6 egg whites
15 ml cornstarch
30 ml white vinegar
Topping
375 ml cream
strawberries
raspberries
blueberries
Method
Meringue
Preheat the oven to 140˚C.
Cover an oven rack with aluminium foil.
Using a handheld or stand mixer, beat the egg whites until they are stiff.
Add the castor sugar in 3 to 4 batches and beat it after each addition.
Add the cornstarch and the vinegar and mix properly until the mixture is glossy and is so stiff that it becomes hard to mix.
Spread the mixture on the covered oven rack in two circles.
Place in the oven for 1 hour.
Switch the oven off and leave the meringue to cool off in the oven.
Topping
Beat the cream until stiff.
Liquidise some of the berries and add it to some of the whipped cream.
Spread the mixed cream and berries on the first meringue and add some more berries.
Place the second circle on the first and spread the remaining whipped cream on.
Use the remaining berries and place the om top of the pavlova.
Notes:
As mentioned above, the pavlova should be served soon after the cream is spread on.
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