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    Martha's mini berry Pavlovas

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    Martha's mini berry Pavlovas

    'A great dessert for Valentine’s Day. The meringue can be made in advance, so assembling the Pavlovas on the day is quick and easy – just top with cream and berries, and serve'

    • Preparation time: 15 minutes
    • Cooking time: 1h 20 minutes
    • Total time: 1h 35 minutes

    Ingredients

    4 medium Waitrose British Blacktail Free Range Egg whites
    240g caster sugar
    250ml double cream
    1 tsp vanilla bean paste
    200g raspberries
    2 tbsp icing sugar
    150g strawberries, sliced

    Method

    1. Preheat the oven to 100°C, gas mark ¼ and line a large baking tray with baking
    parchment.

    2. Place the egg whites into the bowl of a freestanding electric mixer with the whisk attachment (you can also use an electric handwhisk) and whip on high speed until stiff peaks form – about 1-2 minutes.

    3. Add the caster sugar 1 tbsp at a time with the mixer on medium until all the sugar is in. Continue to whisk on high for another 2-3 minutes. It should look thick and glossy, holding a firm peak when the whisk is lifted out.

    4. Use 2 tbsp to gently smooth a spoonful of meringue into a rounded oval shape and place on the baking tray. Repeat and place the second oval at an angle to the first, creating a heart shape. Use the back of the spoon to make
    sure the meringue is completely joined together. Repeat for the other 5 meringues.

    5. Bake in your preheated oven for 1 hour and 20 minutes. When the meringues are ready they should lift away from the paper easily and be hard if tapped. Cool on a wire rack.

    6. Whip the cream with the vanilla bean paste until it forms soft peaks, then spoon on to the top of the meringue hearts.

    7. Take a quarter of the raspberries and place them into a bowl with the icing sugar. Mash with a fork until smooth (you could sieve the coulis, but I prefer it with a bit of texture).

    8. Top the mini Pavlovas with the remaining raspberries, sliced strawberries and raspberry coulis.

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    Cook’s tip
    Use the leftover egg yolks from this recipe to make my rhubarb and custard tartlets


    © Martha Collison 2015

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