Merry berry pavlova
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Time to make:
2 hrs (Hands-on time: 45 mins, Cooking time: 75 mins)
$3.30 per serve
(at time of publication)
Full ingredients list:
6 egg whites
1 1/2 cups caster sugar
1 teaspoon white vinegar
2 teaspoons gluten-free cornflour
2 teaspoons vanilla extract
150g reduced-fat ricotta
1 x 150g tub Frûche Vanilla Bean fromage frais
1 cup frozen raspberries, thawed
125g fresh blueberries
250g fresh strawberries, halved 125g fresh raspberries
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 120°C. Grease and line a baking tray with a large sheet of baking paper.
Step 2 Beat egg whites with an electric mixer until soft peaks form. Add 1 1/4 cups of the sugar, beating in 1 tablespoon at a time until sugar dissolves. Add vinegar, cornflour and vanilla extract; beat for 30 seconds, or until mixture starts to combine.
Step 3 Spoon mixture onto prepared tray, forming a 20cm circle. Use a spatula to form furrows up side of pavlova. Bake for 1 hour and 15 minutes, or until pavlova is just firm. Switch off oven and pull door slightly ajar to cool pavlova.
Step 4 Put ricotta, fromage frais and 2 tablespoons sugar in a food processor; blend until mixture is smooth. Clean food processor. Place thawed raspberries and remaining 1/4 cup of the sugar in food processor; blend until sauce is smooth.
Step 5 Place pavlova on cake stand or serving plate. Top with ricotta mixture and decorate with fresh berries. Pour raspberry sauce over berries and serve.
To make a smoother sauce, strain raspberry/sugar mixture through a fine sieve.
You can make this sauce up to 3 days in advance (refrigerate sauce in a covered container).
About this recipe
First published: December 2013