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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Draw 6 small circles on a sheet of baking parchment and put it with the drawn side down on a baking sheet. Whisk the egg whites until they reach stiff peaks then whisk in 250g sugar in large spoonfuls until you have a stiff, shiny meringue mixture. Whisk in the vinegar, cornflour and vanilla. Dollop the mixture out on to the circles on the parchment and make dips in the centre.
2. Bake for 10 minutes then turn the oven down to 120C/fan 100C/gas ½ for an hour - the meringue should be a very pale biscuit colour. Cool a little then carefully peel off the paper and put the meringue on a serving plate.
3. While the meringue is cooking, put ¾ of the blackberries and the rest of the sugar in a pan and cook for a few minutes over a low heat until the blackberries begin to soften and give up their juice and the sugar dissolves. Add the liqueur if you are using it. Cool then stir in the uncooked blackberries. Once the meringues are cool, spoon cream into the dips in the centre then spoon over the blackberries.

Per serving

469 kcalories, protein 3.8g, carbohydrate 59.6g, fat 25.6 g, saturated fat 14.3g, fibre 2.6g, salt 0.16 g

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• JustJaki

  31 August 2009

  JustJaki rated and commented on this recipe

  

  Marvellous, the first Pavlova I have ever made and it was crisp & light with a tremendously gooey centre.....simply delicious & we LOVED it......It scored top marks with us!

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• stix

  03 September 2009

  stix rated and commented on this recipe

  

  There was an awful lot of meringue and blackberry mixture. it would have easily made double the number of portions. The taste though was very nice with a crisp outside to the meringue and a soft centre. Very sweet and sugary.

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Ingredients

• 4 egg whites
• 300g golden caster sugar
• 2 tsp white vinegar (any type)
• 2 tsp cornflour
• 1 tsp vanilla extract or powder
• 2 punnets blackberries (about 500g)
• 2 tbsp blackberry or blackcurrant liqueur
• 284ml pot double cream , whipped

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour 30 minutes

Vegetarian

Ingredients

• 4 egg whites
• 300g golden caster sugar
• 2 tsp white vinegar (any type)
• 2 tsp cornflour
• 1 tsp vanilla extract or powder
• 2 punnets blackberries (about 500g)
• 2 tbsp blackberry or blackcurrant liqueur
• 284ml pot double cream , whipped

Per serving

469 kcalories, protein 3.8g, carbohydrate 59.6g, fat 25.6 g, saturated fat 14.3g, fibre 2.6g, salt 0.16 g

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