Recipe: Winter Fruit Pavlova

By Charlie Colville

2 years ago

Sweet, tart and tangy


Craving a taste of summer this winter? Channel your inner sunshine with Lettice Events‘ winter fruit pavlova recipe, featuring seasonal treats and toppings.

Recipe: Roasted Red Pepper Soup

Recipe: Winter Fruit Pavlova

Ingredients

  • 120g egg whites
  • 250g caster sugar
  • 1 tsp white wine or cider vinegar
  • 1 tsp corn flour

To garnish:

  • 250g double cream
  • 50g sifter icing sugar
  • Vanilla bean paste or extract
  • Fruit and berries

Method

  1. Begin by warming your egg whites up to room temperature. This will help the sugar dissolve.
  2. Whisk your egg whites on full speed in a stand up mixer until they are frothy and aerated.
  3. Start to incorporate your sugar one spoon at a time, keeping your mixer on full speed. Add 1 spoon of sugar every 30 seconds until all incorporated. The mix will increase in volume and the sugar and eggs will become homogenised. Continue to mix for 3-4 minutes and then add your vinegar and sifted corn flour. Mix for 30 seconds.
  4. Now spoon your meringue mix onto a tray lined with baking paper as you see fit. You can make 1 large pavlova or individual ones. Be sure to have lots of crispy edges.
  5. Bake at 100c for 1 hour 15 minutes on a low fan (if possible) and then turn the oven off. Leave your pavlova in the oven for 30 minutes and then remove. You can make this ahead of time and store in an airtight container until needed. This will keep for a month easily.
  6. To garnish, whip 250g double cream with 50g sifter icing sugar and some vanilla bean paste or extract. Liberally spread over your pavlova and then top with all manner of fruit and berries and any edible flowers or herbs that you like. Basil for instance goes beautifully with red berries.

Top Tip

Forced Rhubarb is perfectly in season at this time of year. Wash it, chop into bitesize pieces, liberally sprinkle with sugar and stew in a pan for 10-15 minutes to create a beautiful pink compote. Once cool you can serve this on top of your pavlova. Any leftover goes beautifully with yoghurt for your breakfast.

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