Friday nights during lockdown have become our date night. An excuse to make an effort and eat delicious food. This week was my turn and I knew I wanted to make pavlova. It’s been so long since I’ve made one but it’s one favourite desserts. I whipped (excuse the pun) this one up Friday afternoon and oh boy is it good! A combination on vanilla, mascarpone and double cream making the filling oh so delicious. It was too good not to share oh I hastily took some photographs of it in the garden haha!
You will need:
6 eggs whites (medium eggs)
300ml double cream
2 tsp vanilla extract
2 tbsp of icing sugar
strawberries, sliced to decorate
Preheat the oven to 130°C/Gas 1. And line a baking tray with greaseproof paper.
In a clean, grease free bowl, whip the egg whites until firm peaks form. An electric whisk will be best!
Once you’ve reached firm peaks gradually add in a little sugar at a time. Keep whisking until the mixture is thick and glossy, this will take around 7 minutes.
Place the meringue into a big crown shape onto the lined baking tray. Around the edge create small peaks using the back of the spoon.
Bake for one hour, or until the meringue sounds hollow to touch.
Leave to cool completely.
For the filling, whisk the double cream until firm, then whisk the mascarpone, vanilla and icing sugar in too. Keep whisking until thick.
Place the filling in the middle of the pavlova and top with sliced strawberries.
Enjoy! It will need eating within 24 hours (shame! haha) because of the fresh cream.