Berry Pavlova with Raspberry Coulis

Recipe

Berry lovers will go crazy for this delicious dessert.

Serves: 6 people   |   Prep time: 25 minutes   |   Cooking time: Oven: 70 minutes (plus 180 minutes cooling time), Air Fryer: 40 minutes (plus 20 minutes cooling time)

Briish   |   Dessert   |   Vegetarian   |   Gluten Free

Ingredients

• 4 medium Egg Whites
• 220g Caster Sugar
• 1 tsp Vanilla Essence
• 1 flat tsp Cornflour
• 1 tsp White Wine Vinegar
• 250ml Double Cream
• 400g mixed fresh Berries – a mixture of Strawberries, Blueberries, Raspberries, Blackberries and Pomegranate Seeds

For the coulis:

• 150g fresh Raspberries
• 15g Icing Sugar
• 1 tsp Lemon Juice  

  

Method

1. If using an oven, preheat to 150°C/300°F/Gas Mark 2.
2. If using the air fryer,   preheat to 120°C.
3. In a clean, dry, metal or glass bowl, whisk the egg whites until you have soft peaks.
4. Add the sugar, a dessert spoon at a time, whisking in-between each spoonful.
5. When you have a glossy meringue, whisk in the cornflour, vinegar and vanilla essence.
6. Mark a 18cm circle on some non-stick baking parchment.
7. If using the air fryer, put this on the trivet.
8. If using the oven, put this on a baking sheet.
9. Spread the meringue on the paper in the circle, building up the sides to make a nest.
10. Cook in the oven for 70 minutes, then turn off the heat and allow the meringue to cool for 3 hours in the oven.
11. Cook in the air fryer for 40 minutes, gently take out and allow to cool on a wire rack.
12. The meringue cooked in the air fryer will be crispier on the outside but have a softer meringue on this inside, than the one cooked in the oven.
13. While the meringue is cooking, make the coulis.
14. Put the raspberries, lemon juice and icing sugar in a bowl and mash.
15. Put this through a sieve, collect the sweet coulis, scrape the pulp from the bottom of the sieve and add to the juice and discard the seeds.
16. Whip the cream and use to fill the middle of the meringue, top with the berries and drizzle over the coulis.