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May 30, 2016
Summer Berry Pavlova Recipe
Place the egg whites in a very clean mixing bowl and beat until light, fluffy and resembles stiff peaks. Once your egg whites reach this stage continue beating and add 1 tablespoon of sugar at a time until all the sugar is mixed into the egg whites. The mixture should now be very glossy and smooth.
On a flat baking tray tip your meringue mixture into a circle around 20cm in diameter and 5cm high. Smooth the edges and top and place in the oven preheated at 120 degrees for 1 hour. When the hour is up turn the oven off and leave the meringue in the oven until it is completely cooled (this may take 2-3 hours but trust me it is worth it).
To decorate your meringue beat the double cream until reasonably stiff and tip onto your meringue. Then the curd of your choice and then decorate with beautiful berries or what ever fruit you desire.
The Pavlova will keep in the fridge for 2-3 days but it is best eaten on the day it is made.
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