- 8 egg whites
- pinch salt
- 500g caster sugar
- 4 teaspoons cornflour
- 2 teaspoons white wine vinegar
- 1 teaspoon coconut extract
FOR THE TOPPING
- 2 punnets strawberries
- 2 boxes blueberries
- 300mls double cream
- 300mls raspberry yoghurt
Preheat the oven to 180C/Gas Mark 4. Line a baking sheet with parchment and draw a rough 25cm circle, using a springform of that size as a guide if you have one.
Whisk the egg whites and salt until satiny peaks form. Then beat in the sugar, tablespoons at a time, until the meringue is stiff and shiny. Sprinkle over the cornflour, vinegar and coconut extract, and fold in lightly. Mound on to the baking sheet within the circle. flatten the top and smooth the sides. Put in the oven immediately reduce the heat to 150C/Gas Mark 2 and cook for 11/4 -11/2 hours. It will have risen and cracked on the top and a little around the sides. If it is not dry and crispy on the outside give it a little longer. Then turn off the oven, open the door and leave to cool completely.
When you are ready to assemble the pavlova. Invert the pavolva on to a plate and peel off the baking parchment and cover the marshmallowy top (ie. the inverted bottom) with the cream, yoghurt and mixed fruit.. If all is too crumbly, don’t bother.
Whip the cream until thickened but still soft and add the raspberry yoghurt, and pile on top of the meringue, spreading to the edges in a rough, swirly fashion. Cut the strawberries in half and arrange them on top of the cream and yoghurt mix and add the bluberries.
This recipe is from Feast by Nigella Lawson – I have changed the topping slightly as the original recipe included peaches, passionfruit and dried coconut for the topping.