Red, White and Blue Berry Pavlova
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 whisk are completely grease-free for perfect meringue The vinegar and cornflour help create the characteristic pavlova texture - crisp outside, marshmallow-soft inside Make compotes ahead of time and chill Assemble just before serving to prevent meringue from softening
- Time: 240 min
Source: Relaxed Recipes
Ingredients
- MERINGUE
- Preheat oven to 150°C . 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
- Whisk in vinegar, vanilla, and cornflour until just combined
- Spoon meringue onto parchment in a large circle , creating a shallow well in the
- 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.
- Blue Compote: Repeat process with blueberries, sugar, water, and lemon juice. Co
- 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
- Top with sliced nectarines and additional berries
- Serve immediately