This marshmallowy fluffy Pavlova from Nadia and Kaye’s new book, Disaster Chef, is a beautiful summer treat that the whole family will love! Nadia says: ‘Right, trust me. You can make a perfect pav, one with a light, crisp shell and a soft, marshmallowy middle. Just follow this recipe word for word, take heed of my warnings, and you will taste true culinary success. If I look the worse for wear in these photos, it’s because I was!’
- For the meringue:
- 2 tsp raspberry vinegar or white wine vinegar, plus extra for cleaning the bowl
- lemon juice, for cleaning the bowl (optional)
- 4 large egg whites, at room temperature
- 225g (8oz) caster sugar
- 2 level tsp cornflour
- For the cream:
- For the cream: 350ml (12fl oz) double cream, chilled
- 1 tsp vanilla extract
- 2 tbsp icing sugar, sifted (optional)
- For the topping:
- blueberries, raspberries, and strawberries
On a large piece of baking parchment, draw around a 23cm (9in) dinner plate with a pencil. Turn the parchment over so it’s pencil-side down and place on a baking tray. Preheat the oven to 150°C (300°F/Gas 2).
Clean a large glass or metal bowl with a little bit of vinegar or lemon juice.
Separate the eggs, ensuring the whites are completely free of yolk. Pour the egg whites into the super-clean bowl.
Using an electric whisk, beat the egg whites on a slow speed, then gradually increase the speed to medium until they reach the soft peak stage.
Increase the speed of the whisk to its highest, then, whisking continuously, add the sugar, a spoonful at a time, until the meringue is shiny and the sugar thoroughly mixed in. If you were to hold the whisk upside-down now, the meringue would stand up in proud (stiff) peaks.
In a cup, whisk together the vinegar and cornflour until smooth. Whisk this mixture into the meringue.
Spread the meringue to fill the baking parchment circle, building up the sides so that they stand higher than the middle. Place in the oven and bake for 1 hour. Once baked, turn off the oven and leave the door ajar. Leave the pavlova inside the oven until it has cooled completely. This stops it from cracking.
Combine the chilled cream with the vanilla extract and icing sugar (if using) in a large bowl. Beat on a low setting using an electric whisk, then gradually increase the speed to medium and whisk just until the cream increases in volume and begins to stiffen, but still has soft peaks. Dollop the cream into the centre of the cooled pavlova. Nadia says: Stop now or else you’ll end up with butter!
Scatter the blueberries, raspberries, and strawberries over the cream and dust with icing sugar. Ta-Dah!
Credit: Nadia and Kaye Disaster Chef by Nadia Sawalha and Kaye Adams. Published by DK, 1st March, £20. DK.com.