Recipes, re-invented from cooking shows
Red, White and Blue Berry Pavlova
Prep. Time:
Baking Time:
Total Time:
45 minutes
1 hour 15 minutes
4 hours (includes 2 hours cooling time)
Serves:
8-10 servings
This recipe recreates Jane's winning pavlova on The Great British Baking Show ™, based on the judges' comments about the perfect meringue texture (crisp outside, soft inside) and the sharp, complementary fruit flavors that balance the sweet meringue beautifully! Chef's Tips: Ensure bowl and whis...
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Ingredients
FOR THE MERINGUE BASE; 4 large egg whites, at room temperature 250g (1¼ cups) caster sugar 1 tsp white vinegar 1 tsp vanilla extract 2 tsp cornflour
RED LAYER - STRAWBERRY AND RASPBERRY COMPOTE; 200g fresh strawberries, hulled and halved 150g fresh raspberries 60g (¼ cup) caster sugar 2 tbsp water 1 tsp lemon juice
BLUE LAYER - BLUEBERRY COMPOTE; 200g fresh blueberries 50g (¼ cup) caster sugar 2 tbsp water 1 tsp lemon juice
WHITE LAYER AND TOPPING; 300ml heavy cream 2 tbsp powdered sugar 1 tsp vanilla extract 2-3 white flesh nectarines, sliced Additional mixed berries for garnish
Method
MERINGUE: Preheat oven to 150°C (300°F). Line a large baking sheet with parchment paper. In a spotlessly clean bowl, whisk egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, whisking well after each addition until thick and glossy. Whisk in vinegar, vanilla, and cornflour until just combined. Spoon meringue onto parchment in a large circle (about 25cm diameter), creating a shallow well in the center with slightly raised edges to form a "crown" shape. Bake for 1 hour 15 minutes until crisp on outside but still soft inside. Turn off oven and let cool completely inside with door ajar.
COMPOTES: Red Compote: Combine strawberries, raspberries, sugar, and water in a saucepan. Cook over medium heat for 8-10 minutes until fruit breaks down and mixture thickens. Stir in lemon juice. Cool completely. Blue Compote: Repeat process with blueberries, sugar, water, and lemon juice. Cook for 6-8 minutes until thickened. Cool completely.
ASSEMBLY: Whip cream with powdered sugar and vanilla until soft peaks form. Carefully transfer meringue to serving plate. Spread a layer of whipped cream in the base. Spoon red compote over one section of the cream. Add blue compote to another section. Fill remaining space with more whipped cream (the white layer). Top with sliced nectarines and additional berries. Serve immediately.
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Instructions
MERINGUE:
Preheat oven to 150°C (300°F). Line a large baking sheet with parchment paper.
In a spotlessly clean bowl, whisk egg whites until soft peaks form.
Gradually add sugar, one tablespoon at a time, whisking well after each addition until thick and glossy.
Whisk in vinegar, vanilla, and cornflour until just combined.
Spoon meringue onto parchment in a large circle (about 25cm diameter), creating a shallow well in the center with slightly raised edges to form a "crown" shape.
Bake for 1 hour 15 minutes until crisp on outside but still soft inside.
Turn off oven and let cool completely inside with door ajar.
COMPOTES:
Red Compote: Combine strawberries, raspberries, sugar, and water in a saucepan. Cook over medium heat for 8-10 minutes until fruit breaks down and mixture thickens. Stir in lemon juice. Cool completely.
Blue Compote: Repeat process with blueberries, sugar, water, and lemon juice. Cook for 6-8 minutes until thickened. Cool completely.
ASSEMBLY:
Whip cream with powdered sugar and vanilla until soft peaks form.
Carefully transfer meringue to serving plate.
Spread a layer of whipped cream in the base.
Spoon red compote over one section of the cream.
Add blue compote to another section.
Fill remaining space with more whipped cream (the white layer).
Top with sliced nectarines and additional berries.
Serve immediately.
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Ingredients
FOR THE MERINGUE BASE;
4 large egg whites, at room temperature
250g (1¼ cups) caster sugar
1 tsp white vinegar
1 tsp vanilla extract
2 tsp cornflour
RED LAYER - STRAWBERRY AND RASPBERRY COMPOTE;
200g fresh strawberries, hulled and halved
150g fresh raspberries
60g (¼ cup) caster sugar
2 tbsp water
1 tsp lemon juice
BLUE LAYER - BLUEBERRY COMPOTE;
200g fresh blueberries
50g (¼ cup) caster sugar
2 tbsp water
1 tsp lemon juice
WHITE LAYER AND TOPPING;
300ml heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
2-3 white flesh nectarines, sliced
Additional mixed berries for garnish
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