As much as I like the idea of cooking a romantic dinner for 2, I’ve got to be realistic and I know that we will have 2 hungry gate crashers who are going to want in on the food. So rather than make individual pavlovas I’ve opted for one big one! I have been using Delia Smiths method for meringues for years and it works every time.
Top Tips :-
Make sure your mixing bowl is completely grease free in order for the eggs to whip properly.
Avoid any humidity in the kitchen while the meringue is drying out eg. Dishwashers & tumble dryers.
Serves 4
INGREDIENTS ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 large eggs⠀⠀⠀
175g Caster Sugar⠀⠀⠀
125ml Double Cream⠀⠀⠀
50g icing sugar + 1 tsp for dusting⠀⠀⠀
¼ tsp vanilla paste ⠀
200g fresh fruit - I used 1 punnet raspberries & 100g pomegranate seeds⠀⠀⠀
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METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat an oven to 150 degrees. ⠀⠀
Line a baking sheet with parchment paper. Draw a heart on the paper.⠀⠀⠀
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Separate the eggs placing each white in a cup or small bowl before adding it to the whisking bowl. Discard the yolks or refrigerate them for another use.⠀⠀⠀
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Whisk the egg whites in a clean mixing bowl on a medium speed for 4-6 minutes until you have stiff peaks.⠀⠀⠀
Continue mixing on a medium speed adding 1tbsp of the caster sugar at a time until fully incorporated. The meringue mix should be stiff and glossy you have finished adding the sugar and you should be able to turn it upside down 😳
Spoon the meringue mixture onto the parchment paper, making sure the perimeter is deeper than the centre.⠀⠀⠀
Place in the oven and immediately turn the oven down to 140 degrees. Cook for 1 hour then turn the oven off and leave the meringue to completely cool inside the oven. This helps the meringue to dry out. Don’t be tempted to open the oven. Sometimes I leave it there overnight. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Whip the double cream, vanilla and icing sugar to form soft peaks.
Spoon the cream into the centre of the meringue and top with fruit. Finish with a dusting of icing sugar
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