This recipe is a favourite in my household, whether its for Christmas, Eid, a birthday, or just because (frankly, do we need an excuse for dessert?) it always goes down well. It is usually finished so quickly there is no time for second helpings. The recipe is by one of my favourite food writers Nigella Lawson, growing up I loved to watch her on television - her recipes are not only delicious, they are easy to follow. I highly recommend trying this dessert especially as the recipe is easily adaptable; you can change the topping based on the season, add elements to the base such as coffee, lemon rind or cocoa powder, it is easy to make and is always a crowd-pleaser.
The below is taken from from Nigella’s book Simply Nigella with some very small adaptations allowing you to add in your own flavours/fruit combinations. I also prefer to use a little more cream than her original recipe.
Ingredients:
For the base
6 large eggs (at room temperature, whites only)
375 grams caster sugar
2½ teaspoons cornflour
2 teaspoons wine vinegar
For the topping
300 grams strawberries
150 grams raspberries
2 teaspoons caster sugar
450 millilitres double cream
Method:
1. Preheat the oven to 180°C/160°C Fan/350°F and line a baking sheet with baking parchment.
2. In a grease-free bowl, whisk the egg whites until firm peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Be patient: it takes a little time to thicken glossily.
3. Sprinkle the cornflour and vinegar over the meringue, then, by hand, gently fold everything until it is thoroughly mixed in. Mound onto the lined baking sheet in a fat disc approximately 22cm/9inch in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/300°F and bake for 1 hour.
4. Take out of the oven and leave to cool, but do not leave anywhere cold as this will make it crack too dramatically. You’ll always get some cracks though, so don’t fret. If you think your kitchen is too cold, then drape the pavlova base loosely with a clean tea towel.
5. When the meringue is completely cold and you’re ready to eat, turn the pavlova base onto a large flat plate with the underside uppermost.
6. Hull each strawberry and cut, from hulled end to the tip, to make 3 slices, putting them into a shallow bowl as you go.
7. Whip the cream until thick and airy but still soft, and spread on top of the pavlova base in a swirly-mound, working all the way to the edges so that it is evenly covered.
8. Spoon the shiny strawberries in their juice over the top along with the raspberries and bear proudly aloft to the table.
You can find out more about Nigella Lawson and her recipes at https://www.nigella.com/