Page title and description

Summer pavlova
Ingredients
- 4 eggs whites
- 220g unrefined caster sugar, plus 1 tbsp for the currants
- 1 tsp lemon juice
- 1 tsp cornflour
- 125g blackcurrants or redcurrants
- 50ml Grand Marnier or Cassis liqueur – optional
- 200g strawberries
- 4 flat peaches
- 125g raspberries
- 250ml double cream
- Seeds from ½ a fresh vanilla pod

Method
Prep time:
30 min
PT30M
Cooking time:
1h
30 min
PT1H30M
-
Step 1
Preheat your oven to 120°C/Gas ½. -
Step 2
With an electric mixer, whisk the egg whites in a clean bowl until just stiff. Keep the motor running and gradually add the sugar, a tablespoon at a time, whisking thoroughly after each addition until it is smooth and glossy. Whisk in the lemon juice and cornflour at the end. -
Step 3
Line a large baking sheet with baking parchment. Shape the meringue into a large, deep circle about 25cm in diameter. -
Step 4
Place in the oven and leave for 1½ hours, until the meringue is firm to the touch. Turn the oven off and leave the meringue to cool completely in the oven. -
Step 5
Meanwhile, remove the stalks from black/redcurrants. Place them in a small saucepan with 1 tablespoon of sugar and 1 tablespoon of water. Gently heat for 3-4 minutes, until the sugar has dissolved, and the fruit has begun to soften and burst. Remove from the heat and stir in the booze if using. Leave to cool. -
Step 6
When the meringue is cool, remove and discard the stalks from the strawberries, and roughly slice them. De-stone and roughly dice the peaches. Mix the strawberries, peaches and raspberries together in a large bowl with the cooked currants. -
Step 7
Place the cream in a clean bowl with the vanilla seeds. Whisk it until it just forms pillowy, soft peaks and holds its shape. -
Step 8
Place the meringue on a large plate. Spoon the cream on top and then pile on the fruit, artfully spooning any remaining boozy liquid across the top.