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Mulled berry pavlova
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Serves: 8 - 10
150g Clarence Court Simply Egg White
1 tsp cream of tartar
1/2 tsp lemon juice
250g caster sugar
150g whipping cream
150g full fat Greek strained yogurt
400g frozen mixed berries
1 orange, pared zest and juice
1 small cinnamon stick
1 tsp vanilla bean paste
2 tbsp caster sugar
1. Preheat the oven to 150 ̊C, gas mark 2. Mark a 20cm circle on a large sheet of baking parchment, then turn over and place on a large baking tray. Put the egg white in a bowl with a pinch of salt and, using electric beaters, beat on medium-low speed until foamy. Add the cream of tartar and lemon juice, then beat to stiff peaks.
2. Gradually add the sugar, beating continuously, for another 6-8 minutes, until you have a thick glossy meringue. Pile onto the parchment, shaping it within the 20cm circle. Smooth the top, leaving a slight indent, and use a spatula to shape the sides. Put in the oven, lower the temperature to 130 ̊C, gas mark 1, and bake for 2 hours until crisp. Set the oven door ajar and leave the meringue to cool completely.
3. For the mulled berries, put the frozen berries in a saucepan over a medium heat. As soon as they have fully defrosted, put them in a sieve placed over a jug. Set the berries aside and return the juices to the pan with the orange zest and juice,cinnamon, cloves, vanilla and sugar. Simmer to a thick, syrupy liquid (about 5 minutes). Discard the whole spices and add the berries, simmering for a final minute; set aside to cool.
4 Whisk the cream and yogurt to soft peaks and spoon over the top of the cooled pavlova. Top with the mulled berries and serve immediately.
Cream of tartar and lemon juice help to stabilise the egg white and give the pavlova its wonderful soft and marshmallowy centre.
Typical values per serving: