These individual pavlovas are a mix of vanilla and chocolate meringue which is then covered in whipped cream, topped with fresh raspberries and dusted with cocoa.
150ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
14g (½ oz) icing/powdered sugar (1½ tbsp)
115g (4 oz) raspberries (1 cup)
Equipment
large baking sheet/tray lined with baking parchment
Method
Preheat the oven to 140°C (275°F) gas 1.
Whisk the egg whites until firm peaks form. Gradually add the sugar, one spoonful at a time, whisking well after each addition, until stiff. Add the vanilla and continue whisking until the mixture is thick and glossy.
Using a metal spoon, spoon a third of the meringue into another bowl and sift over 2 teaspoons of the cocoa powder. Gently fold the cocoa into the meringue.
Spoon the cocoa meringue over the white meringue and then, using the metal spoon, fold together once to create a rippled effect.
Put a little dab of meringue on the four corners of the baking sheet/tray and top with the baking parchment. (This will help the lining stay in place.) Spoon the meringue into four mounds on the baking parchment and bake for 1 hour and fifteen minutes, until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.
Divide the meringues between four serving dishes. Then whisk the cream and icing sugar together until soft peaks form and spoon over the meringues. Top with the raspberries and then dust with the reserved cocoa powder using a small sieve.
A delicious light dessert served in individual glass dishes. Fresh raspberries and strawberries are folded in whipped cream with crushed meringue lightly mixed in. They are decorated with cut strawberries and dusted with icing sugar.
300ml/10 fl oz double cream/whipping cream (1¼ cups)
½ tsp vanilla extract
3 meringue shells*
140g (5 oz) raspberries
icing/powdered sugar to decorate
*This dish is a great way to use up any left over meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare these first.
For the meringue
2 eggs, large (U.K.)/extra large (N.A.), whites only
115g (4 oz) caster/white sugar (½ cup plus 1 tbsp)
Equipment
4 x glass dessert dishes
Method
For the meringues
Preheat oven to cool, 140°C (275°F) (mark 1)
Whisk the egg whites until they are stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition until stiff and glossy.
Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.
Spoon 6 mounds of meringue onto the baking parchment. Bake in the centre of the oven for 1 hour to 1 hour 15 minutes until the meringues will lift from the paper easily. Turn off the oven but leave the meringues in the oven for a further 2 hours. This will allow the meringues to completely dry out. (You will only need four of the meringue shells for this recipe.)
For the Berry Meringue Creams
Wash, pat dry and hull strawberries. Reserve a quarter and set aside. Quarter the rest and place in a small bowl, then gently mix in 4 teaspoons of the sugar and leave to stand for 10 minutes.
Pour the cream into a bowl and add the remaining 2 teaspoons sugar and vanilla. Whisk until the cream holds a soft peak.
Carefully break 4 of the meringue shells into small pieces and mix into the cream. Fold in the raspberries and strawberries, including any of their juice, being careful not to over mix.
Divide between the four dishes. Top with the reserved strawberries, cutting any into halves or quarters if they are too large.
Dust a little icing sugar over top just before serving.
They can be refrigerated for up to two hours, leaving the icing sugar to be dusted over until just before serving.
This is a grown up version of the famous Eton Mess but with raspberries. Raspberries are drizzled with framboise, a raspberry liqueur, and then folded with crushed meringue shells into mounds of whipped cream.
*This dish is a great way to use up any left-over meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare these first.
For the meringue
2 eggs, large (U.K.)/extra large (N.A.), whites only
115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
Equipment
4 × glass dessert dishes or sundae glasses
Method
For the meringue
Preheat oven to cool, 140°C (275°F) (mark 1)
Whisk the egg whites until they are stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition until stiff and glossy.
Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.
Spoon 6 mounds of meringue onto the baking parchment. Bake in the centre of the oven for 1 hour to 1 hour 15 minutes until the meringues will lift from the paper easily. Turn off the oven but leave the meringues in the oven for a further 2 hours. This will allow the meringues to completely dry out.
For the fool
Pat dry the washed raspberries and put in a bowl, reserving 12 for later.. Drizzle over the framboise, if using, and set to one side.
Whip the cream until it forms soft peaks.
Roughly crush 4 meringue shells and fold into the cream.
Just using a few strokes, fold in the raspberries along with any juice.
Divide between the glass dishes and top each one with three reserved raspberries.
Note
This summer dessert still tastes delicious without the framboise. It just misses that little bit extra. To make your own, see Drinks – Framboise Liqueur.
15 minutes plus 30 minutes standing time, if using ready-made meringues
25 minutes plus 20 minutes standing time, if making the meringues as well
Cooking time: 1 hour 15 minutes (only if making the meringues)
Ingredients
450g (1 lb) strawberries (about 4 cups)
1 tbsp caster sugar/white sugar
1 tbsp Grand Marnier (optional)
6 small meringues*
284ml carton double cream/whipping cream
* This dish is a great way to use up any leftover meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare them first.
For the meringues
2 eggs, large (U.K.)/extra large (N.A.), whites only
Whisk the egg whites until stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition, until stiff and glossy.
Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.
Spoon six mounds of meringue onto the baking paper. Bake in the centre of the oven for 1 hour 15 minutes. The meringues should now lift easily from the paper. Leave to cool.
For the Eton Mess
Wash, hull and halve the strawberries. Place in a large bowl, sprinkle over the sugar and drizzle with the Grand Marnier if using. Mix gently and leave for 30 minutes at room temperature.
In a separate bowl, break the meringues into bite-sized pieces.
Whip the cream until it just forms soft peaks. It should still fall from a spoon.
Put 20 strawberry halves and about a quarter of the broken meringues to one side for decoration.
Now gently mix the cream into the strawberries in the large bowl and add the remaining meringue pieces. Divide between the glass dishes and top each dish with an equal quantity of the reserved strawberry halves and meringue.
For these delicious sundaes, banana slices are coated in maple syrup, mixed with vanilla ice cream and crushed meringue shells, then topped with whipped cream and decorated with chocolate, a cherry and a wafer.
I am indebted to Mary Berry of The Great British Bakeoff for this recipe. It is very light, and the lemon makes it a refreshing end to a holiday meal with family and friends.
This is a lovely dessert that really does taste heavenly and looks very impressive too. The one thing I like about it is that you can prepare a lot in advance. The candied lemon peel can easily be made the day before and the lemon curd a few days before. The meringue is best made on the day you wish to serve it but that takes very little time to prepare. Then all there is to do is to mix the whipped cream into the lemon curd and assemble everything.
2 lemons at room temperature (to add to the 2 reserved from making the candied lemon zest)
225g (8 oz) butter (1 cup, or 2 sticks)
480ml (16 fl oz) double/whipping cream (2 cups)
To serve
30 chocolate mini eggs
Equipment
Piping bag, fitted with a rose nozzle
Method
For the candied lemon zest
(Can be made up to 24 hours ahead)
Peel the zest from two lemons and cut into thin strips. Reserve the lemons for their juice for the lemon curd.
Put the sugar in a pan with 60ml (2 fl oz) (¼ cup) water and bring to the boil, stirring constantly. Then add the zest and boil until syrupy, about 2–3 minutes. Drain on parchment paper, then roll in the extra sugar until they are well coated. Leave to dry in a warm place for at least two hours, or over night.
For the meringue
Preheat the oven to 160°C (325°F) (gas mark 3)
Draw a 25cm (10 inch) circle on a sheet of baking parchment. With the drawn side down, place on a baking tray.
Add the egg whites to a bowl and whisk until stiff but before they get to peak stage. Use an electric hand-whisk or a free-standing mixer. Then gradually add the sugar a spoonful at a time while still whisking on the maximum speed until the mixture is stiff and shiny, and stands in peaks.
Blend the vinegar and cornflour/cornstarch together in a small bowl until smooth. Gently stir this into the meringue mixture.
Take half of the meringue and spread onto the baking parchment within the lines of the drawn circle. With the remaining half of meringue fill the piping bag and carefully pipe 10 separate nests equally around the edge of the meringue base.
Place on the middle shelf of the oven, turn the heat down to 150°C (300°F) (gas mark 2) and bake for 1½–2 hours. The pavlova will be a pale cream colour and will come off the paper easily when ready. Begin to check after an hour until it has reached this stage. Turn off the oven and leave the pavlova in the oven to become cold.
For the lemon curd
(The lemon curd can also be made ahead of time and once cooled can be refrigerated, covered with cling film, until needed. It will keep in a refrigerator for up to seven days.)
Squeeze the juice from all 4 lemons. (4 medium lemons should yield 12 tablespoons (¾ cup))
Place a heatproof bowl over a pan of gently simmering water. Add the egg yolks, sugar and lemon juice to the bowl and whisk until the sugar has dissolved.
Gradually add the butter to the pan, stirring until the butter has melted and combined.
Continue stirring until it the mixture starts to thicken. Patience is needed for this as this stage can take up to 20 minutes before it starts to thicken. It will thicken suddenly, so don’t give up! Remove from the heat and leave to cool. It will thicken further as it cools.
To assemble
Once the lemon curd has cooled completely, pour the cream into a large bowl and whisk until really thick. Then add it to the lemon curd, gently swirling it through. Spoon a little into each of the nests. Then fill the middle of the pavlova with the remainder (you may not need it all).
Finally, place three chocolate mini-eggs in each of the nests and then sprinkle the candied zest in the middle of the pavlova creating a mound.
Whisk the egg whites until they are just stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition. Add the coffee essence until well incorporated. The meringue should now be stiff and glossy.
Line two baking sheets with baking paper. Dabbing a little meringue on each corner of the baking sheets first will keep the linings in place.
Spoon the meringue into the piping bag and pipe 20 swirls of meringue on the paper. Bake in the centre of the oven for 1 hour 15 minutes until the meringues are dry. Allow to cool, then remove from the paper.
For the filling
Whip the cream until it forms a soft peak and use it to sandwich the meringues together in pairs.
To serve
Sift lightly with cocoa powder using a small sieve.
4 eggs, large (U.K.)/extra large (N.A.), whites only (reserve the yolks for the filling)
¼ tsp cream of tartar
170g/6 oz caster sugar/fine white sugar
For the filling
4 egg yolks
100g/3½ oz granulated sugar
1 lemon
225ml/8 fl oz whipping cream/double cream
For the topping
120ml/4 fl oz whipping cream/double cream
2 tbsp icing sugar
280g/10 oz strawberries, washed and hulled
Equipment
23cm/9 inch glass dish
Method
For the meringue
Preheat the oven to 110°C/225°F/gas mark ¼.
Whip the egg whites until stiff. Sprinkle over the cream of tartar then gradually add the sugar a spoonful at a time, beating well between each addition until the meringue is smooth and glossy.
Very lightly grease the glass dish then spoon in the meringue, making a nest about 2.5cm/1 inch deep with a rim about 5cm/2 inches deep.
Bake for 1 hour 15 minutes and then leave to cool.
For the filling
Zest half the lemon and squeeze the juice from the whole lemon and set to one side.
Beat the egg yolks and sugar together in a glass bowl sitting over a pan of just simmering water. Stir in the lemon juice and zest. Continue to cook for about 10 minutes or until the sauce has thickened, stirring frequently. Remove the bowl from the pan and leave to cool.
Whip the cream until soft peaks just start to form (you don’t want it to become stiff). Fold into the lemon sauce until incorporated. Pour into the meringue nest and chill for 2 hours.
For the topping
Whip the cream and sugar together until stiff and spread over the lemon filling.
Decorate with the strawberries. If they are small, leave whole but if they are large, slice.
These meringues are flavoured with coffee and, when cooked, a little melted chocolate is drizzled over. Serve on their own or with whipped cream or ice cream. Whatever you choose, they just melt in your mouth.
If using coffee granules, dissolve in a ½ teaspoon of hot water and set aside to cool.
Put the egg whites in a large bowl and whisk until just stiff. Gradually add the sugar, one tablespoon at a time, whisking constantly until the mixture becomes very thick and glossy. Then whisk in the coffee.
Dab a little meringue on the corners of the baking sheets (this will prevent the parchment paper from slipping).Then line each sheet with baking parchment pressing down at the corners. Spoon 4 mounds of meringue on each baking sheet, spacing well apart. Bake for 1 hour. The meringues should feel hard to the touch and lift off the parchment paper easily. Leave to cool completely.
Break the chocolate into small pieces, put in a heatproof bowl and set over a pan of just simmering water. Make sure the bowl does not touch the water. Stir the chocolate until melted and smooth, then remove from the heat and leave until the chocolate has cooled. Drizzle the melted chocolate over the meringues and leave to set for at least 15 minutes before serving.
A very light meringue that is flavoured with lemon. The nests are filled with a thick raspberry purée and fromage frais, topped with fresh raspberries and then a coulis is poured over the top.
2 eggs, large (U.K.)/extra large (N.A.), whites only
1 lemon
70g/2½ oz caster sugar/fine white sugar
70g/2½ oz icing sugar, sifted
For the raspberries
450g/1 lb raspberries
170g/6 oz caster sugar/fine white sugar
For the filling
200ml fromage frais
40g/1½ oz icing sugar, sifted
1 tsp vanilla extract
Equipment
A medium sized baking sheet lined with baking paper
Method
For the meringue
Heat the oven to 120°C/235°F/gas mark ½.
Put the egg whites into a large bowl.
Zest the lemon and add to the bowl. Squeeze the juice from the lemon into a separate bowl and measure 2 teaspoons of the juice into the large bowl, reserving the rest for the raspberries.
Whisk the egg and lemon until firm peaks form. Then gradually add the caster sugar/fine white sugar a tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy. Carefully fold in the sifted icing sugar using a large metal spoon or spatula.
Spoon four rough circles onto the baking sheet. Take a metal teaspoon and dip it in some hot (not boiling) water and make a depression in the centre of each one. Bake on the lowest shelf of the oven for 1 hour 30 minutes. Remove and place the baking sheet on a wire rack to cool. Once the meringues are cool, carefully remove from the baking paper.
For the raspberries
Reserve 20 raspberries and place the rest in a liquidiser with the sugar and 2 tablespoons of reserved lemon juice. Add 50ml/2 fl oz of water. Purée and then strain through a fine sieve into a bowl to remove the pips.
Measure 100ml/7 fl oz of the purée into a small pan and stir constantly over a medium heat until reduced by a half. This will take 6–7 minutes. Transfer to a small bowl and leave to cool. It will become the texture of jam.
Bring the remaining purée to the boil and then simmer for 1 minute. Remove from the heat and leave to cool.
For the filling
Place the fromage frais into a bowl with the icing sugar and vanilla extract, and whisk together until combined. Chill until needed.
To assemble
Spoon the reduced raspberry ‘jam’ into the centre of the meringues and top with the filling. Divide the reserved raspberries between the four nests and place on the filling. Pour the raspberry sauce over the top.
4 eggs, large (U.K.)/extra large (N.A.), yolks only (reserve 3 egg whites for the meringue)
85g/3 oz caster sugar/fine white sugar
For the meringues
3 eggs, whites only
85g/3 oz caster sugar/fine white sugar
To serve
cocoa powder for dusting
Equipment
deep sided sauté pan with lid
Method
For the poaching liquid
This will become the crème anglaise. Pour the milk and cream into the pan and stir in the vanilla bean paste or vanilla extract. Bring to a simmer over a low heat. Now make the meringue.
For the meringues
In a large grease-free bowl, using an electric hand whisk on fast speed, whisk the egg whites until stiff peaks form (or use the whisk attachment on a food mixer). Then gradually whisk in the sugar, one tablespoon at a time, until the meringue is stiff and glossy.
Have a glass or jug of water to hand. Using two tablespoons, shape eggs from the meringue mixture, dipping the spoons in the water to help shape them and keep them smooth. Place the meringue eggs in the poaching liquid as you go. There should be enough meringue to make 8 eggs. Cover the pan and, over a very low heat, poach the meringue eggs for about 4–5 minutes, flipping them over halfway through. Make sure the poaching liquid doesn’t boil or the meringues will puff up and then collapse. Using a slotted spoon, transfer them to a wire rack covered with paper towel to drain.
For the crème anglaise
Strain the poaching liquid through a sieve into a large jug.
In a large bowl, whisk the egg yolks and sugar together until pale and fluffy, about 2–3 minutes. Pour over the warm poaching liquid, whisking continuously. Then pour the mixture into a clean heavy-based pan and cook over a very low heat for 3–4 minutes, stirring continuously, until smooth and thick enough to coat the back of a spoon. Remove from the heat.
To serve
Divide the crème anglaise between each serving bowl and then float two meringue eggs on top of each one. Decorate the eggs with a dusting of cocoa powder.
*If you can’t find toffees in the confectionary aisle, caramel dessert/sauce topping would be a substitute. You will not need the second quantity of cream.
Equipment
Small disposable piping bag
Method
Preheat the oven to 140°C/275°F/gas mark 1.
To make the meringue, whisk the egg whites until they are stiff. Then gradually add the sugar a spoonful at a time until the meringue is stiff and glossy. Sprinkle over the cornflour/cornstarch and vinegar and whisk in.
Place a piece of baking parchment on a large baking sheet and secure by dabbing a little of the meringue mixture in the corners. Use the meringue from the edge of the whisk to do this (a Mary Berry tip).
Spoon four separate large spoonfuls onto the paper and flatten to make circles about 2.5cm/1 inch thick.
Bake for 1¼ hours, until the meringues can be lifted off the paper easily. Leave to cool.
Pour 140ml/5 fl oz/¼ pint of the cream into a small pan and add the toffees. Put the pan over a low heat and, stir occasionally, until the toffees have melted. Leave to cool. (Omit this stage, if using caramel topping)
Break the chocolate into small pieces and place half in a bowl over a pan of just simmering water. When melted, remove from the heat and add the remaining chocolate. Stir until the chocolate has melted and the consistency is smooth. Set aside to cool a little.
Whip the cream until it is thick, then gently spread over the meringues.
Slice the bananas and add to the toffee mixture, stirring to coat the bananas. Or, if you are using caramel topping, spoon 6 tablespoons into a small bowl, add the sliced bananas, and stir to coat. Divide the mixture over the cream layer.
Spoon the chocolate into the piping bag and snip off the end to give a small opening. Pipe a zig-zag pattern over the bananas.
They can be chilled for up to one hour. Any longer and the bananas will start to discolour.
