This may not have British origins but we love it over here so it’s definitely one for summer! The secret to the success of the this deep and indulgent dessert is cooking the meringue Pavlova in a cake tin.
SERVES 6 – PREP 20 MINS – COOK 1 HOUR 30 MINS PLUS COOLING
What you need:
4 large egg whites
225g caster sugar
1 tsp cornflour, sifted
1⁄2 tsp white wine vinegar
284ml pot double cream
1 tsp vanilla extract
250g punnet strawberries, hulled and halved
150g punnet raspberries
1 tbsp icing sugar
What you need to do:
- Heat the oven to CircoTherm® 160°C, Gas 3. Whisk the egg whites to soft peaks. Add the caster sugar, a tablespoon at a time, whisking constantly until thick and glossy. Fold in the cornflour and vinegar.
- Spoon into a deep, 18cm (7in) springform tin, base and sides lined with baking parchment, and bake on shelf 1 for 30 minutes. Cook in the centre of the oven, ensuring there’s plenty of room above for the meringues mixture to rise. Turn off the oven but leave the pavlova in the tin inside the oven to cool for 1 hour.
- Slide the pavlova onto a serving plate. Lightly whip the cream and fold in the vanilla. Spoon on to the pavlova and pile on the berries. Dredge with the icing sugar and serve.
Per serving: 420 cals, 25g fat (16g saturated), 47g carbs
Why use this particular Neff function? CircoTherm® helps give you a meringue with a deliciously soft, mallowy texture. Be warned, the mixture rises quite impressively, so make sure you take out the shelves above.