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Mixed berry & lemon pavlova
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Serves: 6 - 8
4 Waitrose British Blacktail Large Free Range Egg whites
¼ tsp cream of tartar
300g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
300g Waitrose 1 Greek Yogurt
½ x 325g jar Waitrose 1 Lemon Curd
150g blueberries, half thickly sliced
150g strawberries, larger ones thickly sliced
Lemon zest and small basil or mint leaves, to decorate
1 Preheat the oven to 140°C, gas mark 1. Draw a 22cm circle on a piece of baking parchment and use to line a baking sheet. Whisk the egg whites in a bowl with the cream of tartar, until forming soft peaks. Slowly add the sugar, spoon by spoon, continuing to whisk until the meringue is glossy and thick. Fold in the cornflour and the vinegar.
2 Pile onto the baking sheet in a circle, using a palette knife to smooth the top and sides. Bake for 1 hour until crisp on top. Leave to cool slightly before carefully inverting onto a serving plate.
Cool completely before removing the parchment.
3 Gently fold the yogurt and curd together to give a marbled effect. Pile onto the pavlova, scatter with the fruit, lemon zest and basil or mint and serve.
This recipe was first published in June 2018.