Main Course
Easter Berry Pavlova
Pavlova has a light crisp shell and a soft, chewy, marshmallow centre. Topped with fresh berries and figs this is a simple but show stopping dessert.
Ingredients
Ingredients
- 6 egg whites room temperature
- 300 g sugar
- 1 tbsp corn flour
- 1 tsp vanilla
- ½ tsp cream of tartar
- 1 ½ tsp white vinegar
Filling
- 300 mls 3 cream
- 150 g pre-made custard
- 400 g raspberries
- 200 g strawberries
- 2 figs
- 100 g white chocolate
- 3 sprigs Fresh mint
- 3 tbsp Icing Sugar to dust
Method
- Preheat the oven to 120℃. Line a large baking tray with parchment paper. Weigh and measure all the ingredients.
- Separate the eggs one by one. Discard the yolks for this dish and use in another recipe.
- In a clean metal bowl, whip the egg whites on a medium to high speed for 3 minutes.
- Turn the beater up to a high speed and beat in the sugar, vanilla, vinegar, corn flour and cream of tartar ( if using ). Beat until stiff peaks are formed. Take 4 tbsps of mixture and put it in a piping bag with a small round nozzle.
- Spoon out into a high dome shape on the parchment paper.
- Using a spatula, create quick upward drag motions in the pavlova mixture to create a linear pattern with mini peaks around the crown.
- Bake in the oven for 1 hour 15 minutes - 1 hour 30 minutes.
- When the time is up turn off the oven and allow the pavlova to cool in the oven.
- As it cools whip the cream, fold the custard in and gently dollop it on top.
- The choose your berries of choice. Strawberry and lemon curd is fabulous, or I love raspberry and passionfruit. Another great combination is fig and strawberry with a little strawberry coulis. Sit the berries on top. Drizzle with a few tsps of coulis. For presentation purposes don't overload it, you can always serve a little extra on the side.
Latest recipes
You might also like ...
Breakfast
Apple & Cinnamon Overnight Oats
Main Course
Slow Cooker BBQ Pulled Pork
Stay in touch
The Weekly Edit
Thousands of people start their weekend with The Weekly Edit in their inbox — the latest recipes, a little inspiration, honest food thinking, and the kind of insight that quietly changes how you cook, eat, and live.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Unsubscribe anytime. Read the Privacy notice.