Liz McClarnon's harvest pavalova recipe
Liz McClarnon is very passionate about using seasonal ingredients in her recipes. This autumnal pavlova uses blackberries and plums to form a wonderful dessert using only the very best seasonal ingredients.
Ingredients
- 4 Egg whites
- 1 pinch Salt
- 1 tsp Corn flour
- 225 g Granulated sugar
- 1 tsp White vinegar
- 4 Egg whites
- 1 pinch Salt
- 1 tsp Corn flour
- 7.9 oz Granulated sugar
- 1 tsp White vinegar
- 4 Egg whites
- 1 pinch Salt
- 1 tsp Corn flour
- 7.9 oz Granulated sugar
- 1 tsp White vinegar
- 16 fl oz Whipping cream
- 5 Yellow plums, chopped
- 150 g Blackberries
- 16 fl oz Whipping cream
- 5 Yellow plums, chopped
- 5.3 oz Blackberries
- 16 fl oz Whipping cream
- 5 Yellow plums, chopped
- 5.3 oz Blackberries
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 75 mins
- Serves: 6
Step-by-step
- Preheat oven to 140ºC (275ºF). Line a large cookie sheet with parchment paper.
- In an electric mixer, beat egg whites and salt until soft peaks form. Gradually add sugar, 2 tbsp at a time, beating well after each addition.
- Add vinegar and cornflour and beat the mixture until thick, glossy and stiff enough so that the hand whisk can stand up in it. Mound the meringue onto a cook sheet into an 8-inch circle.
- Bake for 1¼ hours - the meringue mixture should be cream-coloured and crisp - bake for another 15 minutes if the outside is still sticky. Cool and remove from paper onto a serving plate. In a large bowl, beat whipping cream until still peaks form. Cover meringue with cream and decorate with fruit.
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