The combination of crunchy meringue, soft whipped cream and scrummy berries make this summer berry pavlova is seriously hard to resist. A pavlova is a spectacular centrepiece making it perfect for entertaining. Whether you use a mixture of different berries or stick to just one or two of your favourites, it always has that "wow" factor.
Fruit from the allotment
As a result of all the soft fruits on the allotment being ready for the picking, a lot of my recent recipes have a sweet bias, and this one is no exception. Although I promise to redress the balance soon with some more savoury recipes made easy, it would be a shame shame to let the berries go unused. It's amazing what a patch of just 3 x 4m can produce: last week the raspberry bushes were just beginning to produce more than just the odd one here and there; an early blackberry was just beginning to fruit; there were still a few red and white currants left on the bushes; and the last of the strawberries were ripe. While picking them I considered how to show them off and, after some thought, I settled on a summer berry pavlova.
On location
Keen readers may notice that the backdrop of the pictures looks different this time. That's because we took the harvest with us when we visited a friend for the weekend and made the pavlova there. The main pictures were taken in her garden and if you look closely you may even be able to spot a few redcurrant hanging on the bushes behind the table.
Step by step summer berry pavlova
Summer Berry Pavlova
Ingredients
For the meringue
- 4 egg whites
- 250 g caster sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon cornflour
For the coulis
- 225 g raspberry
- handful redcurrant optional
- 2 tablespoon caster sugar
To complete
- 500 g mixed summer berries
- 450 ml double cream
Instructions
To make the meringue
- Preheat the oven to 150℃ /130℃ fan/gas mark 2. Draw a large circle on a sheet of non stick baking parchment using a dinner plate as a guide. Turn the paper upside down (make sure the circle is dark enough to show through the parchment) and place on a baking sheet.
- Whisk the egg whites until standing in stiff peaks, then gradually whisk in the caster sugar a spoonful at a time until all the sugar has been added and you have a stiff glossy meringue.
- Sprinkle the vinegar and cornflour on top and whisk in.
- Spoon the mixture onto the centre of the parchment and spread out using the drawn circle as a guide. Make a dip in the centre and swirl the meringue in a mound around the edge of the circle.
- Bake in the centre of the oven for 1 hour. Turn off the oven and allow to cool completely in the oven without opening the door.
To make the coulis
- Push the raspberries and redcurrant if using through a sieve into a bowl and discard the seeds. Stir in the caster sugar and set aside.
To complete
- Hull the fruit if required. Cut larger strawberries into quarters or halves. Set aside some fruit to decorate. Toss the remaining fruit in a little coulis.
- Spoon the coated berries into the centre of the pavlova. Whip the cream until standing in soft peaks and spread over the berries.
- Arrange the remaining fruit on top. Serve the remaining coulis, drizzled over the top of the pavlova or separately.
Video
Notes
Nutrition
Hints, tips and variations
- I've used a selection of berries because that is what I had available, but you could stick to just one or two.
- I make my coulis with raspberries as they are soft enough to easily push through a sieve. A handful of redcurrant added to the raspberries add an extra flavour dimension.
- If you make the coulis from strawberries instead, you will find it easier to blitz them first.
- This is a dessert for a special occasion so I like to use all cream, lightly whipped until it just holds its shape. For a slightly lighter cream topping, substitute some of the cream with natural yogurt. Whip the cream until standing in soft peaks then gently fold in the yogurt.
- The meringue can be made a few days ahead of time if stored in an airtight container.
- The coulis can be made the day before and kept in the refrigerator.
- For the best results assemble the pavlova just before serving.
- Serve the coulis spooned over the pavlova or in a seperate jug on the side
More Summer Berry Recipes Made Easy
[easy-image-collage id=9435]
laura twigg-day
First time ever making a pavlova I'm grateful for the conversion in the ingredients. Easy enough to make, delicious and fresh for summer. I'll be making this again very soon. Thankyou for the detailed pictures
Jacqueline Bellefontaine
I bet it wont be your last now you have found out how easy they are. Its hard to beat fresh berries, cream and meringue. so glad you liked it.
Julie's Family Kitchen
Oh wow Jacqui, your summer berry pavlova is a real show piece. The perfect dessert when you don't want anything too heavy. Delicious. 🙂 Commenting as BritMums Baking Round-up Editor.
Jacqueline Bellefontaine
Thank you Julie. Its hard to resist a pavlova especially when covered in beautiful berries isnt it.
Eb Gargano
This looks amazing, Jacqui! I do love a good homemade pavlova, but I haven't made one for a ridiculously long time - will have to rectify that soon! Eb x
Jacqueline Bellefonatine
Glad you iked it. Summer berries do look so pretty and pavlova is delish a defo favourite of mine
Angela / Only Crumbs Remain
Ooh this looks so inviting Jacqueline with those beautiful newly harvested berries. Pavlova has me everytime, it's certainly one of my favourite desserts.
Angela x
Jacqueline Bellefonatine
Me too Angela x
Kirsty Hijacked By Twins
This looks like the perfect pavlova with such pretty berries and juices! Thank you for sharing with #CookBlogShare x
Jacqueline Bellefonatine
Thank you - It's hard not to make this pavlova look good with fresh berries:)
Mandy
Wow - this looks so impressive. Pavlova is one of my all-time favourite desserts, at any time of year! I haven't made one for a few years though - must rectify that. Thanks for linking up to #CookBlogShare
Jacqueline Bellefonatine
Thank you Mandy. Pleasure to link up to #CookBlogShare. To my mind anyone who deosnt like pavlova has to be a bit odd:) It's a delicious treat once in a while.