Ingredients
6ea Large eggs
350g Caster Sugar
1t White wine vinegar
1t Corn flour
For the filling
20oz Heavy cream
1t Vanilla bean paste
50g Icing sugar
200g Strawberries
300g Raspberries
200g Blueberries
50g Pomegranate seeds
Mint leaves for decoration
Icing sugar for dusting
Process
Preheat the oven to 320F
Line a baking sheet with parchment
Draw a 12inch circle in the middle of the paper
Draw a 6inch circle inside the 12inch to make a ring
Put the egg whites into a clean mixing bowl
Whisk with an electric whisk until soft peaks form when the whisk is removed
Gradually add the caster sugar a little at a time, while whisking at maximum speed until the peaks are stiff and glossy
Mix the vinegar and corn flour in a cup until smooth
Fold into the egg whites
Spoon the meringue onto the ring drawn on the parchment paper
Using a large spoon, make a shallow trench in the meringue for the cream and fruit to sit in
Transfer to the oven and immediately reduce the temperature to 285F
Bake for 60 to 75 minutes until the outside is hard but still white
Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry
To assemble, whip the cream, vanilla paste, and icing sugar until stiff peaks form
Spoon the cream into the trench
Arrange the strawberries, raspberries, blueberries, and pomegranate on top and decorate with a few mint leaves
To serve dust with icing sugar and cut into wedges
Recipe tips
This recipe makes a very large pavlova. You could also make two smaller meringues, or make mini wreaths and serve individual pavlovas.
If you are making mini pavlovas it is easier to pipe the meringue into circles on two large baking sheets lined with parchment
Bake one tray above the other leaving plenty of room between the trays to allow the air to circulate and swap the trays after 1/2 the cooking time
If cooking the meringues on two shelves, you will probably need to increase the cooking time by around 30 minutes.
Make sure you use non-stick parchment paper.
Turn the paper over once you have drawn the circles. You will still be able to see where they are marked and it will prevent your ink or pencil lines leaching into the meringue.
Fix the paper to the baking tray by brushing the tray with a little oil, or dabbing with a little of the meringue before lining.
This recipe makes a very large pavlova, but you can make two smaller meringues instead if you like. Or make mini wreaths and serve individual pavlovas. If making mini wreaths, it’s easier to pipe the meringue into circles onto two large baking trays lined with baking paper. Bake one tray above the other, leaving plenty of room between the trays to allow the warm air to circulate – and swap the trays over halfway through the cooking time. If cooking meringues on two shelves, you will probably need to increase the cooking time by around 30 minutes.
Make sure you use non-stick baking paper rather than traditional greaseproof paper, otherwise the meringue will stick. Turn the paper over once you have drawn the circles – you will still be able to see where they are marked and it will prevent your ink or pencil lines leaching into the meringue. Fix the paper to the baking tray by brushing the tray with a little oil or dabbing with a little of the meringue before lining.
Leftovers can be kept in the fridge for a couple of days, but the meringue will soften during this time, so the pavlova is best eaten soon after assembling.
How to make-ahead
The pavlova base can be made up to 1 month ahead and stored in an airtight box or a re-usable plastic bag that is well-sealed (it is vulnerable to humidity).
You’ll need to check the pavlova is fully cooked and dry throughout, so if in doubt, bake for an extra 30–60 minutes, switch off the oven and leave overnight.
To check it is dry, pierce gently through to the middle with a narrow skewer (taking care not to crack the meringue) – it should come out dry and not sticky.
Top with cream and your choice of fruit just before serving.
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