Crispy meringue and pillowy marshmallow coupled with whipped cream and seasonal fruits — happiness on a plate!
Photographs: Natasha Liviero / Unsplash
Text: Natasha Liviero
Makes 1 x 22cm Pavlova
180g egg whites
300g fine castor sugar
6g lemon juice
250ml cream, whipped
300-400g fresh berries, i.e. strawberries, raspberries, blueberries, blackberries
100g fresh figs, thinly sliced
Mint and edible flowers to decorate
Set oven to 120/110 fan.
Trace a 22cm ring onto a piece of baking paper and place it on a baking tray.
In a stand mixer with a whisk attachment, beat the egg whites on medium speed until soft peaks form.
Add the castor sugar a tablespoon at a time and beat for 30 seconds between each addition. If the castor sugar is too granular, pulse it in a blender for a few seconds for a finer consistency (and faster absorption into the egg whites).
Scrape down the sides of the bowl with a spatula and increase the speed to medium-high.
Continue to whisk the meringue until it is smooth, thick and shiny. You should not be able to feel sugar grains when you rub the meringue between your thumb and fingertips.
Sift the cornflour over the meringue, add the lemon juice and gently fold together.
Dab a little meringue onto the corners of the baking paper, flip it over and adhere to the baking tray (to prevent the marker from transferring onto the pavlova).
Pile the meringue onto the baking paper and gently shape it inside the 22cm ring, smoothing the sides upwards and flattening the top with a palette knife.
Bake in the oven for 90 minutes. Then, switch off without opening the door and leave the pavlova inside for 3 hours or until completely cooled.
Once cooled, top with whipped cream, berries and figs.
Scatter the mint and edible flowers for additional decoration.
The pavlova can be made the day before and stored in an airtight container in a dry, ambient area.
Add the whipped cream, fruit and decorations just before serving.
Store leftover pavlova in the fridge - it will soften but still be delicious!