Light and fluffy yet decadent and delicious, this summer dessert is always going to be a crowd pleaser
If you love pavlova, you’re going to want to try out this beautiful version of the dish by TV chef and author Clodagh McKenna.
Top tip from the chef: “I make the pavlova the evening before and leave it to cool overnight in the oven (after it’s turned off). This dish is also delicious with strawberries or peaches when they are in season.”
Ingredients:
For the raspberry syrup
100g fresh raspberries
1 tablespoon caster sugar
For the meringue
9 egg whites, at room temperature
500g caster sugar
2 teaspoons cornflour
1 teaspoon white wine vinegar
1 tablespoon rosewater
For the filling
500ml whipping cream
1 tablespoon icing sugar
1 tablespoon rosewater
200g fresh raspberries
Method:
- Preheat the oven to 160°C/gas mark 3, and line a baking tray with greaseproof paper.
- To make the syrup, combine the raspberries and sugar in a small saucepan, place over a low heat and stir until the sugar has completely dissolved. Cook for a further 2–3 minutes until the raspberries have turned to mush. Transfer the raspberries to a sieve over a bowl and push them through the sieve using the back of a spoon to create a thick, syrup-like consistency. Leave to cool.
- To make the meringue, place the egg whites in a very clean and dry large bowl or the bowl of a stand mixer and use an electric hand whisk or the whisk attachment on the stand mixer to whisk until firm peaks form. Gradually add the caster sugar, a tablespoon at a time, whisking constantly until the mixture is thick and glossy and the sugar has completely dissolved. Then add the cornflour, vinegar and rosewater and gently fold in until just combined.
- Spoon the meringue onto the lined baking tray to form a round and use the back of a wooden spoon to shape the meringue into a nest. Using a teaspoon, drizzle half the raspberry syrup around the meringue to create a ripple effect.
- Place the meringue in the oven, reduce the oven temperature to 140°C/gas mark 1, and bake for 1½ hours. Then turn off the oven, open the oven door and leave the meringue to cool completely.
- When the meringue has cooled and you are ready to serve, start assembling the filling – you don’t want to add it too far in advance, as it will soak into the meringue. Gently whip the cream in a bowl until it thickens and then whisk in the icing sugar.
- Fold in the rosewater. Spoon the filling into the centre of the meringue, arrange the fresh raspberries on top and drizzle over the remaining raspberry syrup.
This recipe first appeared in the print edition of Irish Country Magazine and was shared from the book Clodagh’s Suppers: Suppers to celebrate the seasons, published by Kyle Books.
