Fold the vinegar into the meringue mix, then spoon onto the tray. Pour into a mixing bowl and whisk till you have soft peaks. Grease and line a 24cm baking tray. Piled high with tropical fruits, softly whipped cream and runny honey, it's a real showstopper for any barbecue or dinner party. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, How to make perfect meringue: Cupcake Jemma, oil , for greasing, 6 large free-range egg whites, 300 g caster sugar, 1 teaspoon white wine vinegar, 300 ml double cream, ½ a pineapple, 2 bananas, 2 tamarillos, 8 passion fruit, runny honey , to serve. Preheat the oven to 150°C/300°F/gas 2. Jamie Oliver’s summer berry pavlova Pavlova is such a brilliant pud for any barbecue this summer. For the vanilla cream, whisk all the ingredients until the cream has increased in volume and keeps its shape. Preheat the oven to 150°C/300°F/gas 2 and line a baking tray with greaseproof paper. Spoon half the cream mixture on top of one of the meringue halves and smooth it out. When it comes to this ultimate Aussie dessert, we've ensured there's a meringue for everyone with our range of pavlova recipes. Make a slight well in the centre with the back of a spoon and bake for 1 hour. Sign up to our newsletter Newsletter (Image credit: Artur Rutkowski/Unsplash) By Sarah Warwick 2020-07-26T12:00:55Z. “Piled high with fresh seasonal fruit, this pavlova recipe is an absolute summer show-stopper ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, How to make perfect meringue: Cupcake Jemma, 6 large free-range egg whites, 300 g caster sugar, 400 g fresh strawberries and raspberries, 200 ml double cream, 200 ml fat-free natural yoghurt, 2 tablespoons caster sugar, 1 vanilla pod, a few sprigs of fresh mint. Place the other meringue on top and press down gently to stick them together. Mix them with the raspberries. Spoon onto the greaseproof paper in 8 mini pavlovas and bake for 40 to 45 minutes until crunchy on the outside and soft inside.
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