ALWAYS A WINNER Pavlova
Its cloudlike, crisp yet mallowy texture makes meringue the ideal sunnyday pudding, especially when fresh fruit comes into play. We’ve created three recipes, including a vegan version made with aquafaba. Before you ask – yes, it works brilliantly. Summer never looked so sweet…
RECIPES OLIVIA SPURRELL
Watermelon, berry and white chocolate pavlova
BRIGHT AND BEAUTIFUL Watermelon, berry and white chocolate pavlova, p64
PHOTOGRAPHS MAJA SMEND FOOD STYLING JEN BEDLOE STYLING TONY HUTCHINSON
SERVES 8-10. HANDS-ON TIME 45 MIN,
OVEN TIME 1½ HOURS, PLUS 4-5 HOURS
COOLING AND FREEZING
MAKE AHEAD
Make the meringue up to a day in advance. Keep in an airtight container somewhere cool.
FOOD TEAM’S TIP
Brushing the inside of the meringue with melted white chocolate gives extra flavour and creates a barrier between the wet cream and the meringue, which allows the pavlova to stand for longer.
• 6 large free-range egg whites
• 330g caster sugar
• ½ tsp cream of tartar
• 1 tsp white wine vinegar
• 1 tbsp cornflour
• 100g white chocolate, melted
FOR THE WATERMELON AND BERRY TOPPING
• 250g strawberries, hulled
• 200g raspberries
• 1 tbsp icing sugar
• Juice 1 lemon
• 180g pack watermelon chunks
• Small handful fresh mint leaves, shredded, plus extra to serve
• Freeze-dried raspberries (from large supermarkets) to serve – optional
FOR THE FILLING
• 200g greek yogurt
• 150ml double cream
• 3-4 tbsp icing sugar