Blackberry pavlovas
Make the most of the brief wild blackberry season with this pretty dessert
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour 30 minutes
Vegetarian
- 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.
- 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.
- 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
Recipe from olive magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7238/
http://www.bbcgoodfood.com/recipes/7238/
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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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31 August 2009
JustJaki rated and commented on this recipe
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03 September 2009
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