So, the new year has begun and summer remains in full, beautiful swing. The smells of your neighbour's braai, the aroma of tanning lotions, our famous Cape Town beaches...What is not to love about summer? Another wonderful thing is the abundance of fresh produce, from berries to summer veggies. With the warm weather and the delicious food opportunities, the desire to entertain family and friends is at its peak.
My Summer Berry Pavlova is the ultimate show-stopper dessert for any occasion. It looks divine and tastes even better! The tart berries paired with the cream and crunchy, slighly caramalized meringue is a match made in heaven! I also serve mine with some almond brittle for an additional crunchy element. This serves up to 30 people and the base meringue can be made a couple days in advance making it an easy pudding to complete just before serving!
I was inspired by a chocolate pavlova recipe that I received in my NoMU recipe box- I urge you to purchase one of these, the recipes are incredible and simple. You can find it on their website at www.nomu.co.za
12 egg whites
550g castor sugar
1 tsp white vinegar
1/2 tsp cream of tartar
1/2 tsp vanilla extract (I only use the NoMU brand!)
500ml whipping cream
2 tsp vanilla extract
1 cup castor sugar
100g flaked almonds
Strawberries, raspberries and blueberries to serve
1. Preheat oven to 140 degrees C and line your tray with non-stick baking paper.
2. Beat your egg whites until stiff peaks form. Slowly add your sugar to the egg whites, a tablespoon at a time, and continue to whisk untila thick meringue has formed.
3. Add the vinegar, cream of tartar and vanilla extract and whisk briefly to combine.
4. Transfer a quarter of your mixture onto your baking tray and spread a large circle into a thin layer. Mine was 25cm which you can measure out before.
5. Using a large serving spoon, place big dollops of the remaining mixture around the edge of your circle, making the shape of a wreath.
6. Bake for 90 minutes then turn the oven off and leave the pavlova there to cool completely.
7. In the meantime, making your almond brittle: Place the sugar and water in a saucepan, without stirring, and bring to the boil, only swirling your pan when needed. Place your almonds on a baking tray. Once the sugar has turned a golden caramel colour, pour it over your almonds and spread it to form a thin sheet.
8. Leave to cool and harden, then break into small pieces to form your brittle.
9. When you are ready to serve your pavlova, prepare your chantilly cream: Beat the cream with your vanilla until soft peaks form. Spoon this into the middle of your pavlova and top with fresh berries and almond brittle.