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This recipe is classed as easy

Rating 3.21 / 5 (124 votes)

Prep time:
25 min
Cook time:
6 hrs, to 8 hours, leaving the meringue in the oven overnight
Serves:
8

James Martin's crisp meringue has a soft chewy interior and is topped with white chocolate, whipped cream and luscious selection of berries

Method

1. Preheat the oven to 170C/150C fan/ gas 3.

2. Line a large baking tray with non-stick baking paper.

3. Whisk the egg whites with an electric whisk on high speed and add the sugar.

4. Reduce the speed and add the cornflour. Return to high speed and whisk until the mixture is stiff.

5. Spread with a spatula or pipe onto the lined baking tray and place in the oven. Turn off the oven and leave for 6-8 hours or overnight to dry out.

6. Whisk the cream until softly peaking.

7. Melt the white chocolate in a heatproof bowl over a pan of simmering (not boiling) water.

8. Place the meringue carefully on a serving plate. Spread the white chocolate over the base of the meringue and top with cream. Arrange the fruit on top and decorate with mint sprigs.

Ingredients

For the meringue

  • 6 egg whites
  • 200 g caster sugar
  • 1 tsp cornflour

For the filling


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Latest Comment

 

This is the best Pavlova I've ever tasted! ItS Fantastic Nd Just very Tasty! Loveed itt <3 <3

Elena Iksar Elena Iksar  Posted 04 Jul 2014 7:06 PM
 

Did not work for me was stuck to the paper and broke when I tried to remove it. I made another one using a different recipe but used the chocolate and fruit topping. Very dissapointed

nicolaH87704 nicolaH87704  Posted 15 Jun 2014 8:52 PM
 

This didn't work for me :-( I followed the instructions to the letter, but it didn't seem to set, and even though I left it in the oven overnight, there was a lot of liquid uncooked egg white on the baking tray afterwards. I disguised it with the white chocolate and baileys fresh cream....

DawnW77309 DawnW77309  Posted 23 Feb 2014 5:40 PM
 

Would somebody please correct line 5 in the method as its not correct !

RoryC79729 RoryC79729 Posted 16 Oct 2013 1:36 PM
 

Fantastic recipe. This can be made in advance before your guests arrive. Its lovely and light but as you bite through the cream you get a lovely chocolate crunch. It's a favourite for our household. Stew & Kerry from Manley near Chester.

stewpot4 stewpot4 Posted 08 Jun 2012 8:26 AM
 

how big is the baking tray ?

berylA90424 berylA90424 Posted 08 Aug 2011 10:12 AM
 

I followed this recipe to the letter including turning off the oven once the meringue was in but next morning all i had was a gooey marshmallow with a slightly crispy outside. I think you should cook it for an hour and then leave in overnight. On my second attempt I did this and the meringue turned out perfect.

TinaP34250 TinaP34250 Posted 02 Jul 2011 4:53 PM
 

I usually cook mine for 1 1/4 - 1 1/2 hours first but I also fold in 1/2 teaspoon vanilla essence and 1 teaspoon of white wine vinegar with the cornflour at the end.

MoniqueR49060 MoniqueR49060 Posted 15 Oct 2010 8:09 AM
 

taniaF14242 taniaF14242 Posted 20 Aug 2010 1:48 PM
 

Yeah u right colette ??? i never done it before & never heard turn off leave it over night ? i think put the oven first? while to do meringue filling and then put in the oven then turn it off??? see how goes....

julieW96878 julieW96878 Posted 26 Jul 2010 5:04 PM
 

how long do you leave in the oven before you turn it off?

colette colette Posted 22 Jul 2010 11:57 AM
 

like james every mouthful delicously put together xx

carolB79308 carolB79308 Posted 23 Sep 2009 7:27 AM
 

like james every mouthful delicously put together xx

carolB79308 carolB79308 Posted 23 Sep 2009 7:27 AM
 

I doubled the quantity and made a pavlova for twenty people, it was lovely, everyone commented on my "expertise"!!!

lewis3157 lewis3157 Posted 25 Jul 2009 5:06 PM
 

I made this yesterday and Mrs D and the girls loved it and I have had a request to make it again for a friend and her daughter so it must be a winner

Poseur2 Poseur2 Posted 28 Oct 2008 2:35 PM