White chocolate and berry pavlova
By: James Martin From: James Martin Digs Deep
Ingredients
For the meringue
- 6 egg whites
- 200g caster sugar
- 1 tsp cornflour
For the filling
- 600ml double cream
- 100g white chocolate
- 125g Raspberries
- 50g Strawberries
- 50g Redcurrants
- 50g tay mixed summer berries
- 25g blackcurrants
- 2-3 sprigs Mint, to decorate
Method
1. Preheat the oven to 170C/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 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.
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Latest Comment
View all comments (4)like james every mouthful delicously put together xx
like james every mouthful delicously put together xx
I doubled the quantity and made a pavlova for twenty people, it was lovely, everyone commented on my "expertise"!!!
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