My meringue cracked at little but it makes no difference to the flavour and I don’t think it spoils the look either:
There is something temptingly luscious about a big pavlova; the individual ones make it to the plate more beautifully but a big pavlova –requiring two hands to transport to the dining table - brings out far more greedy desires.
Slices are messy and the fruit and cream tumbles out onto the plate:
The combination of berries, so juicy, delicious and richly coloured at this time of year, contrasts wonderfully with the snowy meringue, particularly when the fruit juices mingle with the cream:
It’s such an easy to make crowd pleaser. I like my meringue crisp on the outside but soft and cloudlike inside:
I end with a plea: has anyone else had trouble with blogger during the past week? I've had lots of error messages when trying to upload photos - they all begin with a BX reference number, and when I have uploaded photos it won't let me click and drag them into position (i.e. scrolling down through my post); I have to move them down a screen at a time...which takes ages. Is it blogger or me? Any ideas? I know you're a clever bunch so throw myself on your mercy!
For the meringue:
6 egg whites
375g caster sugar
For the custard cream:
600ml double cream
500ml good quality ready made custard
For the fruit:
I used a supermarket punnet each of raspberries, blackberries, blueberries and strawberries but couldn’t fit them all on.
How to make:
- Preheat the oven to 150°C/fan oven 130°C/300°F/Gas mark 2.
- Line a large flat baking sheet with baking paper.
- Whisk the eggs whites to the stiff peak stage then gradually whisk in the sugar until you have a thick, glossy meringue.
- Spoon the meringue onto the prepared baking sheet and shape into a bowl – the meringue is good natured and you can sculpt it quite easily.
- Bake for 40-50 minutes or until pale and crisp.
- Turn off the oven and leave the pavlova to cool in the oven with the door slightly open.
- When cold you can store overnight in an airtight container until needed.
- When ready to serve (don’t do this in advance or the meringue will go soggy) make the cream filling: whisk the cream until it is just about holding soft peaks, then whisk in the custard a spoonful at a time.
- Spoon the custard cream into the meringue case and top with fruit of your choice.
- Bask in glory at the wonderful thing you have made.