Nectarine and raspberry pavlova

Nectarine and raspberry pavlova recipe

264 ratings

Topped with juicy nectarines and sweetly-tart raspberries, this pavlova is sure to be a huge hit with your guests. See method

  • Serves 8
  • 20mins to prepare and 1hr 30mins to cook, plus 15mins cooling and 1hr chilling
  • 315 calories / serving

Ingredients

  • 3 large egg whites
  • 175g caster sugar
  • 1 tsp cornflour
  • 1 tsp vanilla essence
  • 1 tsp white wine vinegar

Filling

  • 250g raspberries
  • 1 tbsp caster sugar
  • 300ml double cream
  • 2 ripe nectarines, stoned and thinly sliced

Each serving contains

  • Energy

    1310kj
    315kcal
    16%
  • Fat

    20g 29%
  • Saturates

    13g 65%
  • Sugars

    31g 34%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 31.7g Protein 2.9g Fibre 1.6g

Method

  1. Preheat the oven to Gas Mark 1-2, 130°C, 250°F, fan 110°C. Line a baking sheet with nonstick baking paper and draw a 23cm circle in the centre.
  2. Whisk the egg whites in a grease-free bowl until they form stiff peaks. Add half the caster sugar and whisk again until the mixture is thick and shiny. Mix the cornflour, vanilla and vinegar to a paste and fold into the eggs whites with the remaining sugar.
  3. Pile the meringue into the circle on the baking sheet, making a hollow in centre. Bake for about 1 1/4 -1 1/2hours or until pale brown but a little soft in the centre. Leave to cool.
  4. To make the raspberry sauce, mash 100g of the raspberries with the caster sugar, stir until the sugar dissolves. Now push the mixture through a nylon seive to remove the pips. Chill until required.
  5. Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the remaining fruit. Serve within 1 hour of filling.

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