Summer Pavlova …. the sun will return!
When it comes to summer desserts, nothing is more impressive than a pavlova. Combining fresh peaches, raspberries and fragrant basil, our Executive Pastry Chef, Ryan Thompson, shares his favourite showstopping recipe that’s guaranteed to please.
- 200g egg white (Top tip: room temperature eggs work best)
- 440g icing sugar
- 400g double cream
- 50g mascarpone
- 1/4 vanilla pod
- 1 peach – half sliced, half cubed
- 10 raspberries – sliced in half
- the zest of 1 lime
- baby basil leaves
- Pre-heat the oven to 90°C
- Place the egg whites and 400g icing sugar into a large bowl on a bain marie and whisk until the mix reaches 60°C.
- Once the mix is at temperature, transfer to an electric mixer and whip at high speed till cool.
- Onto a tray lined with baking paper, pipe blobs of the meringue mixture into a circular nest shape – approximately 20cm in diameter.
- If you’re feeling fancy, make a couple of meringue kisses by piping 3cm drop shapes elsewhere on your tray – leaving enough space between meringue to allow them to spread.
- Place in an oven and cook for 1.5 hours until the meringue is crunchy on the outside but a little soft and gooey in the middle.
- Turn off the oven and leave the meringue inside to cool with the door slightly ajar.
- Make the Mascarpone Chantilly by whipping the double cream, 40g icing sugar mascarpone and vanilla pod seeds together into soft peak.
- Place the cream into a piping bag and pipe onto the meringue creating height through the middle.
- Decorate the pavolva by placing slices and cubes of fresh peach onto the cream, along with the sliced raspberries (cut side facing up to avoid the juices bleeding onto the cream) and meringue kisses – if you made them.
- Garnish with baby basil leaves and a little fresh lime zest.
Thank you to The Grove at Chandlers Cross.