Pavlova

A showstopper... this pavlova has different layers that give a pop of flavor that complements the chewy meringue making it balanced and not too sweet.

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Ingredients

• Meringue:

  8 large egg whites

  400 g caster sugar

  Berries:

  600 g berries

  1 tbsp lemon juice

  1 tbsp caster sugar

  1 tbsp balsamic vinegar

  2 springs fresh mint

• Marshmallow:

  25 g glucose/corn syrup

  225 g caster sugar

  1 1/2 tbsp gelatin

  1 egg white

  1 vanilla pod

  pink food coloring

  rose & orange blossom water

• Chantilly Cream:

  1 tsp vanilla

  2 Tbsp caster sugar

  400 ml cream

  200 g greek yogurt

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Method

Meringue

• Preheat the oven to 130°C. Whisk the egg whites and salt in a stand mixer, then gradually add the sugar, and mix until the sugar dissolves.

• Line two baking trays with baking paper, divide the mixture between the two sheets and spread it out in circles.

• Bake for 1 hour 20 minutes.

Berries

• Leave half the berries aside.

• Add the other half in a bowl with the ingredients and refrigerate.

Chantilly Cream

• Whisk cream, sugar, and vanilla, then fold in the yoghurt.

Marshmallow

• Soak the gelatin in a pan with 60 ml of water. Set aside for 5 min, then microwave.

• Mix the glucose and sugar together in a pan with 125 ml of water, stirring until all the sugar has dissolved and allow the syrup to boil.

• Whisk the egg whites in a stand mixer until you have stiff peaks. Once your syrup has reached 122ºC, pour it down the sides of the bowl of the moving mixer, then pour in the dissolved gelatin.

• Add vanilla, then continue to whisk for 6 to 8 minutes. Add the flavors and food coloring.

Assembly

• Place a layer of the meringue, berries mixture, fresh berries, chantilly cream, and marshmallow.

• Repeat the process one more time.