Nectarine and raspberry Pavlova recipe
Topped with juicy nectarines and sweetly-tart raspberries, this Pavlova is sure to be a huge hit with your guests.
See method- Serves 8
- 20mins to prepare and 1hr 30mins to cook, plus 15mins cooling and 1hr chilling
- 315 calories / serving
Ingredients
- 3 large egg whites
- 175g caster sugar
- 1 tsp cornflour
- 1 tsp vanilla essence
- 1 tsp white wine vinegar
Filling
- 250g raspberries
- 1 tbsp caster sugar
- 300ml double cream
- 2 ripe nectarines, stoned and thinly sliced
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Shop ingredientsEach serving contains
- Energy
- 1310kJ 315.0kcal
- Fat
- 20g
- Saturates
- 13g
- Salt
- 0.5g
- Sugars
- 31g
of the Reference intake
Carbohydrate 31.7gProtein 2.9gFibre 1.6g
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Method
- Preheat the oven to gas 1-2, 130°C, fan 110°C. Line a baking sheet with nonstick baking paper and draw a 23cm circle in the centre.
- Whisk the egg whites in a grease-free bowl until they form stiff peaks. Add half the caster sugar and whisk again until the mixture is thick and shiny. Mix the cornflour, vanilla and vinegar to a paste and fold into the eggs whites with the remaining sugar.
- Pile the meringue into the circle on the baking sheet, making a hollow in centre. Bake for about 1¼–1½ hours or until pale brown but a little soft in the centre. Leave to cool.
- To make the raspberry sauce, mash 100g of the raspberries with the caster sugar, stir until the sugar dissolves. Now push the mixture through a nylon seive to remove the pips. Chill until required.
- Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the remaining fruit. Serve within 1 hour of filling.
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