This week I’m in denial. Even though in London we are approaching winter, I still can’t believe summer has passed. This is probably due to this years ‘summer’ being non existent in the UK. All week I have been eating summery meals – from delicate salads to ice cream. This week’s post is one of summers ultimate desserts, a raspberry and kiwi pavlova. Designed for two to share it’s perfect for anytime of the year.
- Preheat the oven to 140C. Using baking paper, create the circle template and turn over. I tend to draw two 18cm circles which will give me two pavlovas (two generous portions) and enough mixture to make half a dozen small pavlova bites. However, you can make a giant pavlova for six based on a 24cm diameter circle
- To make the basic meringue, start by whisking 4 egg whites/8 tablespoons of egg white in a bowl.
- Once the mixture has turned into hard peaks add 115g caster sugar and mix until a thick glossy mixture
- In a separate dish mix 1 tablespoon of cornflour with 1 tablespoon of white wine vinegar until well combined.
- Then add a further 115g caster sugar, a teaspoon of vanilla bean paste and the cornflour mixture to the bowl and combine.
- Carefully spoon the mixture on to the baking paper. Start by creating a base and then build up the mixture around the sides
- Place in the oven for 30 minutes on 140C and then reduced to 120C for another 30 minutes. Turn off the oven and leave for another 30 minutes before taking out.
- To assemble, spoon extra thick double cream/whipping cream on to the top of the pavlova. Add raspberries and kiwis and serve.
I have tried to keep the recipe as simple as possible. You can add flavours to the cream or make a fruit syrup but I find this too sweet for me.