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Berry Pavlova
Rare Recipe from The Harbourmaster Hotel in Aberaeron
The Harbourmaster has been in the Good Food Guide since it opened in 2002. Their team of enthusiastic chefs produce a seasonal menu using as much local produce as possible. Favourites include a rib of Welsh beef, locally landed lobster and spider crab and Welsh beef burgers.
Berry Pavlova (serves 6)
INGREDIENTS - MERINGUE
- 4 egg whites
- 100g icing sugar
- 100g caster sugar
- Juice of half a lemon
INGREDIENTS - BERRY CREAM
- A handful of crushed fresh berries
- 200ml fresh double cream
- Tablespoon of sugar
- Splash of Crème de Cassis (optional)
INGREDIENTS - GARNISH
- Fresh berries (or frozen)
- Stock syrup (equal amount sugar to water)
- Mint leaves
METHOD - MERINGUE
- Whisk the egg white and icing sugar until stiff peaks are formed. Gradually add the caster sugar and lemon juice. The mixture needs to be stiff.
- Meanwhile get a tray ready with greaseproof paper and spoon the mixture onto the tray, about the same size as the palm of your hand.
- Cook in a preheated oven to 140°C and bake for 1-1.5 hours. Turn off the oven and leave the meringue in the oven until it is cooked.
METHOD - BERRY CREAM & GARNISH
- For the berry cream, whisk the cream to a stiff peak, add the berries, sugar and cassis. Fold together.
- For the berry garnish, make the stock syrup by bringing equal amounts of sugar and water to the boil, remove from heat and add the berries.
TO SERVE
- Gently place the meringue on a plate, spoon the berry cream on top. Add a scoop of vanilla ice cream. Garnish with the berry syrup, and fresh mint leaves. Sprinkle with icing sugar.