Early Autumn is a great time for plenty of wild fruits so you can be creative with your own pavlova and add your favourite fruits of the season.
The starting point in this recipe is to make the meringue base – a mixture of whipped egg whites and sugar baked on a low heat for and hour and a half until crisp on the outside and gooey on the inside. Meringues are easy to prepare and we are using our meringue base this week to decorate with delicious Autumn fruits to show how you can have a show stopping pavlova for your dinner table.
When making your meringue it is best to use eggs at room temperature as they will whisk more easily. Cold egg whites tend to reduce meringue volume.
I am a HUGE fan of a pavlova - its my showstopper of a party piece whenever I have a party or I'm away with the girls. My top tip is to drizzle a layer of lemon curd or passion fruit curd onto the meringue below the cream. Heavenly with berries!
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Nicki XBy Nicola Martin
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