I’ve re-embraced the pavlova this summer, after losing my way for a few years. This pudding can either be served pavlova style (which is great in the middle of the table for everyone to dive into), or you can make little individual meringues and serve them separately. I prefer these with raw coulis in summer, but they are also very good with cooked down autumn and winter fruits too, such as blackberries, plums or apples.
SERVES 8
• 4 egg whites at room temperature
• 250g caster sugar
FILLING AND TOPPING
• 200g fresh cherries, stoned
• 30g caster sugar
• juice of 1/2 lemon
• 1 handful of blanched almonds
• 600ml double cream
• 1/2 tsp almond extract
• 100g fresh cherries, stoned or other berries or topping
• mint leaves
EQUIPMENT
• 2 large baking trays
• electric whisk or stand mixer
• wire rack
• food processor
• pestle and mortar
Alternatives
raspberries; strawberries; berry mix
To make the meringue, preheat the oven to 170°C/340°F/Gas 4 and line 1 large baking tray with greaseproof paper. In a very clean bowl – meringues don’t like dirt or grease or anything unknown – whisk the egg whites with an electric hand whisk, or use a stand mixer. Continue to whisk until they form soft peaks, then add the sugar, a spoonful at a time, while still whisking, until it is all incorporated. It should be thick and glossy. A true test of whether it is firm enough is to hold the bowl upside down above your head – the meringue should stay in the bowl!
Draw a pencil circle around a dinner plate on the greaseproof paper on the baking tray, so it fits the tray but with some room for expansion, then spoon or pipe a large circle of meringue onto the paper. Get creative and form some peaks and patterns as you do so. Bake for 35–40 minutes. The meringue will expand and crack a little, but should come away from the paper easily when done. Remove with the paper to a wire rack to cool. Ideally, the middle will still be a bit gooey once it has cooled.
While the meringue is cooling, make the filling. Preheat the oven to 200°C/400°F/Gas 6. Place the cherries, sugar and lemon juice in a food processor and whizz into a thick purée.
Spread the almonds out on a baking tray and toast in the oven for 10 minutes until golden. Leave to cool, then bash them up in a pestle and mortar.
Whip the cream with the almond extract in a clean bowl until it forms soft peaks. Place a small dollop of the cream on a serving plate and place the meringue on top for the base; the cream will keep it in place.
Top the meringue with the cream, then the fresh cherries. Drizzle over the puréed cherries, letting it drip down the sides, and decorate with the remaining fresh cherries. Sprinkle over the crushed toasted almonds, and a few mint leaves look pretty too.