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best pavlova recipe

The best pavlova recipe for summer entertaining

In need of a recipe for summer entertaining? Try out the best pavlova recipe from The Blackcurrant Foundation

This pavlova recipe uses sweet crisp meringue contrasting with delicious blackcurrants. The fruit is in season from July to August so make the most of them now. Preparation time: 20 mins. Cooking time: 1 hour 15 mins

Ingredients:
  • 4 large egg whites
  • 225g caster sugar
  • 2 tsp cornflour
  • 1 tsp vanilla extract
  • 1 tsp white wine vinegar
  • 450g blackcurrants (fresh or frozen)
  • 3 tbsp caster sugar
  • 300ml pint double cream
  • 200g carton half fat crème fraiche
  • Mint leaves
Method:
  • Preheat the oven to 130°C (110°C fan). Line a baking sheet with non-stick parchment paper and draw a 23cm/9” circle, turn the paper over.
  • Put the egg whites into a large clean bowl and whisk until stiff. Gradually add two-thirds of the sugar a tablespoonful at a time, whisking between each addition.
  • Mix the cornflour into the remaining third of sugar and add all at once and whisk until very stiff and glossy.
  • Carefully fold in the vanilla and vinegar.
  • Scoop the meringue onto the paper and push the meringue out to fill in the circle, creating a dip in the middle, flick the meringue into peaks or swirls around the edge.
  • Bake in the oven for 1¼ hours or until firm and crisp around the edges.
  • Remove from the oven and leave to cool. The meringue may crack and sink a little. [If time permits, turn off the oven and leave the meringue in there to cool slowly].
  • Transfer to a flat serving plate.
  • While the meringue is cooking, put the blackcurrants into a pan with 3 tablespoons of water and gently bring to simmer, cook for 1-2 minutes until the juice just begins to run from the fruit and colour the juices.
  • Blend the cornflour with 2 teaspoons of water, add to the pan and simmer until the juices have thickened.
  • Turn the blackcurrants into a bowl to cool.
  • When ready to assemble, whip the cream until softly peaking, fold in the crème fraiche then add half of the blackcurrants and fold about four times to create a swirled effect.
  • Pile this onto the pavlova, gently spreading it to the edge then spoon over the remaining blackcurrants and syrup.
  • Double up the above recipe for a multi-layered dessert.
  • Decorate with edible flowers or chopped pistachios.

Recipe courtesy of The Blackcurrant Foundation, blackcurrantfoundation.co.uk, which has 35 growers throughout the UK. Or pick your own at a local farm such as Garsons or Crockford Bridge.